P O R T

H E A L T H

Port Health
Association of

Authorities
H A N D B O O K

HANDBOOK 2007
2 0 0 7

The City of London has always had a close relationship with the maritime industry. As the home to the Baltic Exchange, London is the most important global market for marine insurance and a 'one stop shop' for ship owners. So it is fitting that the City of London Corporation, provider of the local government services for the Square Mile, also acts as the London Port Health Authority, a role it has undertaken since 1872. It is the largest Authority in the country and covers a 94 mile stretch of the Thames, running from Teddington Lock to the Thames Estuary. The Authority is: Responsible for the European Border Inspection Posts of Tilbury and Thamesport together with the port of Sheerness and all other docks and wharves on the tidal Thames and lower Medway, as well as the proposed London Gateway port on the former Shellhaven site. The Food Authority for the tidal Thames including all floating restaurants and passenger craft. Responsible for inspections of cruise liners calling at the Port. The provider of a 24 hour standby service for infectious disease controls, Tel: 07050 389861. De-ratting exemption certificate inspections can also normally be arranged around the clock. Full details of our offices can be found on page 85.
We aim to undertake all Port Health controls on imported foods as rapidly as possible to avoid delays, whilst always safeguarding public health. We administer our controls via the relevant port automated cargo handling systems and endeavour to offer an outstanding service to all our clients.

INTRODUCTION
The Association of Port Health Authorities is the only UK wide organisation representing the interests of Local Authorities and Port Health Authorities that have responsibilities for health controls at sea and airports. Members of the Association can be found throughout the UK and actively work with the Association in sharing their expertise and best practice to deliver consistent and effective port health services. The Association is widening its membership and welcomes applications from any organisation or individual with an interest, and knowledge of port health matters, for example medical and veterinary practitioners. The Association ensures that its members are kept up to date with changes in legislation and guidance and is raising the profile of port health through publicity material and development of a website. It plays an important role in protecting public health through an increasing liaison with government departments and agencies, local authorities and local government bodies, professional bodies and internationally through the EU, the World Health Organisation and trade bodies. It plays a significant part in the development of national and international policy-making and the development of new legislation. The Association is directed by an elected Executive Board and has a number of technical committees dealing with the various areas of port health work described in this handbook. If you wish to contribute to any of these technical committees please contact the Association.

THE PORT HEALTH HANDBOOK

This handbook has been produced by the Association of Port Health Authorities to provide guidance to shipmasters, port users and other interested parties on the regulations and precautions that they need to have regard to in order to protect the environment and safeguard public and animal health. The Association is grateful to the organisations and individuals who helped to develop the material in this handbook. Every effort has been made to ensure the accuracy of this material, however, it should be appreciated that it is only intended as a guide and users should check with the relevant authorities for more comprehensive advice/ interpretation of the law. If you have any comments about this publication or suggestions for improving subsequent editions please feel free to pass them on to the Association. Who can be contacted at:ASSOCIATION OF PORT HEALTH AUTHORITIES

2.02, Suffolk Enterprise Centre, Felaw Maltings, Felaw Street, Ipswich IP2 8SJ, Tel:- 01473 407040 Email: apha@cieh.org.uk Website: www.apha.org.uk

APHA
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Association of Port Health Authorities

Section 1
1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 1.10 1.11 1.12

PUBLIC HEALTH CONTROL

Infectious disease control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Suspect disease on board ship . . . . . . . . . . . . . . . . . . . . . . . . . . .5 Ship disinfestation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Disinsection Airport . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Food safety on Board Ships and Aircrafts . . . . . . . . . . . . . . . . . . .8 Foodbourne Disease . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 Hygienic handling of Fishery Products at Sea . . . . . . . . . . . . . . .21 Potable water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 Legionella Control on Vessels . . . . . . . . . . . . . . . . . . . . . . . . . . .25 Malaria, Yellow Fever and Arthropod Borne Diseases . . . . . . . . .28 Supply of Medicines and Medical Treatment . . . . . . . . . . . . . . .30 HIV/ AIDS and other STIs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

Published on behalf of the APHA by Excel Publishing Company Limited, Portland Buildings, 127-129 Portland St, Manchester M1 4PZ Telephone: 0161 236 2782 Facsimile: 0161 236 2783 Advertising Sales: Alan Townley Joe Broun

Section 2
2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8

FOOD IMPORTS
Import Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33 Import Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35 Food not of Animal Origin (FNAO) . . . . . . . . . . . . . . . . . . . . . .36 Products of Animal Origin . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38 Personal Imports of Animals and Animal Products . . . . . . . . . . .42 Plant Health Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43 Personal Imports of Plants and Plant Products . . . . . . . . . . . . . .44 International Catering Waste . . . . . . . . . . . . . . . . . . . . . . . . . . .45

Section 3
3.1 3.2 3.3 3.4 3.5

LIVE ANIMAL IMPORTS

Live Animal Imports . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48 The Welfare of Animals in Transit . . . . . . . . . . . . . . . . . . . . . . . .49 Procedures for Pet Owners in the UK . . . . . . . . . . . . . . . . . . . . .50 Carriage and Welfare of Farm Animals and Horses in Vehicles on RO/RO Vessels . . . . . . . . . . . . . . . . . . . . . . . . . . .51 Welfare Legislation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53

Printed by Buxton Press

Section 4
4.1 4.2 4.3

POLLUTION
The Handling of Dusty Materials . . . . . . . . . . . . . . . . . . . . . . . .55 The Control of Smoke and Noise from Vessels . . . . . . . . . . . . . .56 TheDisposal of Garbage from Ships . . . . . . . . . . . . . . . . . . . . . .58

Section 5
5.1 5.2 5.3 5.4 5.5

USEFUL INFORMATION
Seafarers (websites and contact details) . . . . . . . . . . . . . . . . . . . . . .66 Summertime arrangements . . . . . . . . . . . . . . . . . . . . . . . . . . . .67 Sources of Information Imported food . . . . . . . . . . . . . . . . . . . .68 UK ITSW . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69 Company Listings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71

Contact details for ports throughout Great Britain . . . . . . . . . . .72

Section 7 INDEX

AUTHORITY DIRECTORY
Ports throughout Great Britain listed in Authority order . . . . . . .96

A-Z LIST OF ADVERTISERS . . . . . . . . . . . . . . . . . . . . . . . . . . .103

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Contents

Section 6

PORT DIRECTORY

SECTION: 1

1.1 Infectious Disease Control

Local Authorities and Port Health Authorities are responsible for the enforcement of infectious disease controls. The crew of aircraft and ships, passengers and other visitors can spread infectious diseases. Diseases can spread from person to person and if not identified and controlled quickly, could infect large numbers of people. Transmission can also be via water and food, as well as in the air and via contaminated materials, therefore it is important to investigate suspect and confirmed cases to identify the source. The principal legislation that involves ships and aircraft arriving from outside the UK are the Public Health (Ships) Regulations 1979 and the Public Health (Aircraft) Regulations 1979. Both these sets of Regulations reflect the provisions of internationally agreed Health Regulations. Other infectious disease control work relates to the investigation of suspected and confirmed cases of food poisoning resulting from the consumption of food contaminated with bacteria such as Salmonella, E. coli and Staphylococcus aureus, or food contaminated by banned food additives and toxic chemicals. Masters of ships and Captains of aircraft must notify the Authority of any suspected infectious disease or death on board other than by an accident. The presence of animals or captive birds and any illness or death in those animals or birds, must also be reported. Doctors are on call to visit vessels and aircraft to enable a diagnosis to be made of the illness and to recommend further action to prevent the spread of the disease. The current International Health Regulations have been revised by the World Health Organisation and the new regulations will come into force on the 15th June 2007. The Department of Health will be responsible for transposing the regulations into UK law and the existing regulations will be replaced. The International Health Regulations were revised to address limitations in the current IHR (1969) identified through experience in detecting and responding to disease outbreaks with international dimensions. The focus on just three diseases (cholera, plague and yellow fever) by the IHR (1969) does not address the multiple and varied public health risks that the world faces today. The IHR (2005), broaden the scope of the 1969 Regulations to cover existing, new and re-emerging diseases, including emergencies caused by non-infectious disease agents. The IHR (2005) establish a legal framework for the rapid gathering of information, for determining when an event constitutes a public health emergency of international concern, and for countries seeking international assistance. The new reporting procedures are aimed at expediting the flow of timely and accurate information to WHO about potential public health emergencies of international concern.

APHA Handbook 2007

UKs premier port for temperature controlled cargoes Tel: 01375 363700 Fax: 01375 855945

Port operator of choice for the worlds top Shipping Lines Shortest route to the nations largest market place Excellent relationship with Port Health Authorities ...recognised for quality, service and customer satisfaction

E-mail: enquiries@tcsonline.co.uk For more information about TCS services visit our web site www.tcsonline.co.uk

SECTION: 1

1.2 Suspect disease on board ship

When arriving from a foreign port, a Master of a ship is required to report to the Port Health Authority any suspected infectious disease or death on board amongst crew, passengers or any animals or birds. This report should be made not less than 4 hours and not more than 12 hours before arrival. Such reportable incidents include:a. the occurrence on board ship before arrival of i. the death of a person otherwise than as a result of an accident, or ii. illness where the person who is ill has or had a temperature of 38C or greater which was accompanied by a rash, glandular swelling or jaundice, or where such temperature persisted for more than 48 hours, or iii. illness where the person has or had diarrhoea severe enough to interfere with work or normal activities; b. the presence on board of a person who is suffering from an infectious disease or who has symptoms which may indicate the presence of an infectious disease; c. any other circumstances on board which are likely to cause the spread of infectious disease; and d. the presence of animals or captive birds, and the occurrence of mortality or sickness amongst such animals or birds. Where a report was required The Public Health (Ships) Regulations 1979 specify that, no person other than a pilot, customs officer, immigration officer or port health officer shall board or leave a ship with out consent of the Port Health Authority. The ship is required to obtain a free pratique for health clearance. Pratique is a permission granted by the port medical authorities to a vessel, on its arrival from a foreign port, for her crew to go ashore and visitors to come onboard. If a ship is not given free pratique, either because of serious infectious diseases being onboard or because the vessel has arrived from an infected zone, it is likely to have quarantine restrictions imposed on her. A vessel requiring health clearance should show by day the international flag signal QQ, or by night a red light over a white light about 2 meters apart visible all around the horizon. The Master may be required to complete a Maritime Declaration of Health and should also have ready for the port health officer a list of passengers and crew leaving the ship together with the addresses they are going to in the United Kingdom. The Port Health Authority can be contacted through a shipping agent or the port radio should be able to provide a direct contact. A Medical Officer or other officer of the PHA will board and grant health clearance when there has occurred on the ship any of the circumstances in either (a), (b) or (c) above.

APHA Handbook 2007

Rodents pose a nuisance to humans through the damage they cause to property and food supplies, but more importantly, they are a vector of diseases such as Weils Disease, Salmonella and plague. Rats breed rapidly, a pair of breeding rodents has the potential to produce nearly one hundred offspring in a year. The two species of rodents most commonly found aboard ships in Britain are Rattus norvegicus (the brown or sewer rat) and Rattus rattus (black or ship rat) which, being slightly smaller and a good climber, can inhabit almost any type of premises including ships and dock areas. Rodents have three requirements for survival; food, water and shelter. If one or preferably all of these elements are eliminated rodent infestation is unlikely to occur. However, food should not be judged by human standards since accumulations of rubbish will provide an adequate food source. Poor standards of food hygiene and cleanliness can result in an infestation. The vigilant use of rat guards on mooring ropes and service cables when vessels are tied alongside may assist in preventing rodent infestation. A ship arriving from a foreign port must have a deratting certificate issued in a designated approved port showing that the ship has been deratted within the previous six months or a deratting exemption certificate issued in an approved port or designated approved port showing that the ship was inspected and found free from rodents and the plague vector. The list of

approved and designated approved ports is published by the WHO, and amendments are notified in the Weekly Epidemiological Record. If evidence of rodents is found during the inspection of a ship, the Port Health Officer is authorised to require the Master to apply the appropriate control measures, which may be trapping, poisoning or fumigation of the infested spaces, together with the elimination of any harbourage. The construction of various ships types, together with the limited time available to disinfest ships, limits the options for treatment. Consequently baiting with acute poison such as sodium fluoracetate or fumigation with methyl bromide maybe required. In any treatment safety is of paramount importance and untrained personnel should be prevented from accessing spaces where treatment is in progress. Attention is drawn to the IMO publication recommendations on the Safe use of Pesticides in Ships and to Merchant Shipping Notice M1534 which deals primarily with in-transit fumigation. Methyl bromide and aluminium phosphide are also used for the elimination of arthropod infestations of cereals, nuts etc. Aluminium phosphide tablets which generate phosphine gas may be preferred if greater time and temperatures allow when dealing with foodstuffs because it is not tainting and has good penetration with even distribution properties.

1.4

Disinsection Aircraft

The World Health Organisation (WHO) has introduced regulatory requirements for disinsection. These regulations require all airlines to disinsect aircraft - typically through use of an aerosol spray - when travelling from designated countries in which there is a risk of a disease being spread by insects, e.g. malaria and dengue fever. The requirements are set out in the International Health Regulations (2005) as amended and published by the World Health Organisation (WHO), and implemented by the Public Health Aircraft Regs. Port Health Authorities have the power to require disinsection. Failure to carry out disinsection may result in disembarkation being refused and remedial disinsection treatment being undertaken on the ground by Port Health officials.

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SECTION:

1.3 Ship Disinfestation

SECTION: 1

1.5 Food Safety on Board Ships and Aircraft

FOOD SAFETY CONTROLS

Food Safety Regulations have been put in place to make sure that there are effective food safety management measures (controls) in place, to ensure that food is produced safely so as not to put the health of consumers at risk. Food safety checks carried out by Port Health Officers and Environmental Health Officers are to verify the effectiveness of these controls. Changes to the food hygiene regulations mean that ships and aircraft are treated as premises for the purposes of the regulations, and officers have a power of entry to carry out checks as with other food premises. The Food Safety Ships and Aircraft (England and Scotland) Order 2003 introduced this power. With the exception of temperature control regulations the requirements are the same for ships and aircraft as they are for fixed restaurants and other craft such as floating restaurants. It is recognised that for ships and aircraft the inspection that is carried out may have a slightly different emphasis than an inspection of a fixed premise, for example when inspecting an aircraft one of the primary considerations would be the origin of food on board and the arrangements for transport and loading. Food safety management is all about identifying how and when things could go wrong and introducing checks to stop that happening. Good food hygiene is essential to ensure that the food you sell is safe. It will help you protect consumers and the reputation of
8 APHA Handbook 2007

your business, and of course you need to observe good hygiene to obey the law. Poor hygiene procedures in your food business can put consumers at risk. Harmful bacteria that cause food poisoning can spread very easily, so it is your responsibility to make sure that you do everything you can to prevent this.
KEEPING FOOD SAFE

There are four main defences against the growth and spread of bacteria: ensuring food areas are clean and good standards of personal hygiene are maintained cooking foods thoroughly keeping foods at the right temperature preventing cross-contamination To achieve good food hygiene you need to consider these actions during the whole process, from the moment you receive a delivery of food to the serving of the final product. If hygiene standards fail at any stage, this could cause food poisoning. You can help prevent this by following this practical advice.
CROSS-CONTAMINATION

Cross-contamination is the transfer of bacteria from foods (usually raw) to other foods. The bacteria can be transferred directly when one food touches (or drips onto) another, or indirectly, for example from hands, equipment, work surfaces, cloths or knives and other utensils. Crosscontamination is one of the major causes of food poisoning.
continued

Port Skills and Safety (PSS)

With the HSEs consent, subscribers can also appoint PSS as one of their competent persons in accordance with the Management of Health and Safety at Work Regulations.

The Safer Ports Initiative 2 (SPI 2)

In September 2002, the ports industry launched the Safer Ports Initiative (SPI) to improve health and safety performance. Challenging accident reduction targets were set which were met, and exceeded, one year ahead of schedule. The overall accident rate for the ports industry, compiled by PSS, has fallen by more then 36% since 2001. The ports industry remains committed to the drive for continuous improvement and the second phase of SPI was launched in May 2006. The speakers at the launch reflected the underlying partnership, working within the industry: the Minister of State for Transport, the Chairman of the Health and Safety Commission, the Chief Executive of the Maritime and Coastguard Agency, the Group Chief Executive of ABP Holdings plc and the Senior Policy Officer at the Trades Union Congress. SPI 2 has the following themes: Leadership Sensible risk management Industry standards, qualifications and training opportunities Worker involvement Sharing good practice and partnership working SPI 2 will be promoted through a series of regional events. Over the coming months, it is likely that an event will be hosted in your region and we hope to see you there. Contact Port Skills and Safety for more information on the services we provide or the Safer Ports Initiative 2: Tel: 020 7 242 3538 Email: info@portskillsandsafety.co.uk Visit our website to find out more: www.portskillsandsafety.co.uk

There is an increasing expectation on employers to ensure that their employees are highly efficient and work in a safe and healthy environment. In 2002, PSS was formed by UK port and harbour owners, and organisations that provide services in ports and harbours, to provide a focal point for continuous improvement in health and safety performance and skills development. PSS is a not-for-profit organisation. Subscribers include ports, harbours, terminal and berth operators, stevedoring companies, labour suppliers, shipping companies, training providers, consultants, insurance companies and others with an involvement in port operations. PSS works in partnership with industry stakeholders including the Department for Transport, Health and Safety Executive, Maritime and Coastguard Agency and Trade Unions. Services that PSS provide to subscribers include: regular information updates via our website, including industry specific information on: accident prevention, legal developments, consultations, skills and standards, industry publications, events and training; a subscriber section of the website where relevant industry information is stored and can be referenced; technical advice on health, safety, skills and standards in ports. Subscribers can telephone us or submit an email / hard copy enquiry; the development of National Occupational Standards and National Vocational Qualifications; the production of industry specific guidance material; and the facilitation of national and in-house training events on ports specific issues.

SECTION: 1

It is very easy for cross-contamination to happen. These are some of the most common causes: storing raw and ready-to-eat food together not washing hands after touching raw food using the same chopping board or knife for raw and ready-to-eat food
TEMPERATURE CONTROL

after going to the toilet after a break Staff working in food areas should: wear clean clothes and an apron or protective garment not touch their face or hair cover cuts or sores with clean waterproof dressings wash hands after blowing their nose not cough or sneeze over food not smoke not wear jewellery or false nails, which might fall into food
TRAINING AND SUPERVISION

Good temperature control is essential to keep certain foods safe. Products such as prepared ready-to-eat foods, cooked foods, smoked meat or fish, and certain dairy products are all likely to support the growth of pathogenic micro-organisms or the formation of toxins. Such high risk products should be kept hot or chilled until they are served to the customer. If they are not, harmful bacteria could grow or toxins (poisons) could form in the food and make your consumers ill. It is recommended that foods that need to be chilled should be kept at 8C (46F) or below, and that foods that are being kept hot before serving should remain above 63C (145F). To maintain these temperatures you should check fridges and refrigerated display units regularly to ensure they are working at the correct temperature, and ensure that staff report any faults as soon as possible and take prompt action to correct the problem.
STAFF PERSONAL HYGIENE

By law, food handlers must receive adequate supervision, instruction and/or training in food hygiene for the work they do. The owner of the food business is responsible for ensuring that this happens. You can seek advice about training from your local Port Health Officer/ Environmental Health Officer.
STAFF ILLNESS

Staff with symptoms of food poisoning, such as diarrhoea, vomiting or stomach pains, must not handle food, because they could easily contaminate it and make others ill. An employee showing signs of this kind of illness must leave food preparation areas straight away. Staff should also report any other type of illness or skin condition to a manager. If you are not sure whether you or someone else should be working with food, seek advice from a Port Health Officer/ Environmental Health Officer or doctor urgently.
SAFE FOOD HANDLING

Food can be contaminated very easily when it is handled. Therefore it is essential that you and your staff maintain good standards of personal hygiene at all times to ensure that food does not get contaminated with harmful germs, dirt or foreign bodies. You and your staff should wash and dry your hands regularly when handling food, in particular: before starting work before handling ready-to-eat food after touching raw food, especially raw meat or poultry
10 APHA Handbook 2007

To make sure that food is safe you must follow good hygiene at every stage of food handling, from receiving deliveries of ingredients to serving the customer. It is especially important to prevent crosscontamination and keep foods at the right temperature.

 it is what you ordered chilled and frozen food is at the correct temperature the packaging is undamaged and intact If you have any concerns about the safety of the delivery do not accept it.
STORING FOOD

observe good personal hygiene use different chopping boards/work surfaces for raw food and ready-to-eat food use different equipment and utensils for raw and ready-to-eat food, wherever possible clean equipment and surfaces thoroughly before and after use avoid unnecessary handling of food, use clean tongs, plates or trays instead keep chilled food out of the fridge for the shortest time possible during preparation use drinking water to wash and prepare food, or make ice Remember, it is very important to wash fresh fruit, vegetables and salad vegetables, such as lettuce, if they are being served raw.
COOKING

You must store food correctly to keep it safe. In particular, make sure you: observe appropriate temperature control keep raw food, especially meat, away from ready-to-eat food, ideally in separate fridges store raw meat in sealable containers at the bottom of the fridge, so it cant touch or drip onto ready-to-eat food dont overload fridges because this will hinder the circulation of cool air and might mean the food is not kept cold enough store dried foods (such as grains, pulses and vegetables) off the floor, ideally in sealable containers, to protect them from pests Never use food after the Use by date, since it might not be safe to eat. Check food with a short shelf-life every day to make sure it is still within the Use by date. Follow any storage instructions on the product label or packaging.

continued

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Public Health Control

Proper cooking kills food poisoning bacteria such as salmonella, campylobacter, E.coli O157 and listeria. It is important to cook food thoroughly, especially meat. When you cook poultry, minced/chopped meat (for example burgers and sausages) and rolled joints, you should make sure that the centre of the meat reaches a temperature of at least 70C for two minutes, or an equivalent time/temperature combination (see box overleaf).

SECTION:

Choose reputable food suppliers, so you know that you are buying products that have been stored, processed or treated safely. When food is delivered, check that:

Food can become contaminated very easily during preparation. Food handlers should:

FOOD PREPARATION

MINIMUM COOKING TIMES FOR MEAT

SECTION: 1

The centre of the meat should reach one of the following temperatures for at least the time given. 60C 45 mins 65C 10 mins 70C 2 mins You do not need to follow the minimum cooking times when you are cooking whole cuts or joints of meat traditionally served pink or rare at the customers request, such as beef or lamb. This also applies to whole cuts or joints of pork. If the meat is pierced (for example with skewers) or on the bone, you should follow the minimum cooking times. When reheating food, especially meat, make sure it is piping hot all the way through and do not reheat it more than once. If you use a probe thermometer to check the temperature of food, be careful that it does not cause contamination. Probes should be kept clean and disinfected. Ideally, use different probes for checking the temperature of ready-to-eat foods and foods being cooked from raw. If this is not possible, clean and disinfect probes between uses. Ensure that probes are set (calibrated) and working correctly, and that staff know how to use them properly. Food should be cooled as quickly as possible after cooking (unless it is being kept hot until serving). You can speed up the cooling process by dividing food into smaller amounts and placing it in shallow dishes. Do not put foods in the fridge when they are still hot, because this could warm up other foods.
SERVICE AND DISPLAY

Hot foods can be kept below 63C (145F) for a maximum of two hours. Chilled foods can be kept above 8C (46F) for a maximum of four hours. You must not exceed these times. After food has been out of temperature control for one period it must be either thrown away or cooled as quickly as possible and then chilled until final use. It is advisable to keep foods such as cooked meats and dairy products in refrigerated display units at all times. You can minimise the risk of crosscontamination by: separating raw and ready-to-eat foods on display providing separate utensils for raw and ready-to-eat foods
WHERE YOU WORK

75C 30 secs 80C 6 secs

However big or small your business is, the place where you work must be kept clean and be well maintained to help ensure good hygiene. Premises should be designed in a way that allows you to keep the place clean and work hygienically. It is also important to keep out pests, such as flies and rats, so make sure that doors and external windows do this, for example by fitting screens. Many vessels used as floating restaurants are converted ships, barges or launches. However, these vessels may range from former naval vessels, such as the WWII cruiser HMS Belfast through to Dutch sailing barges and luxury motor yachts. The diversity of size and age of craft presents a range of enforcement problems due to the great variety in design and frequent lack of internal space. In many cases structural beams and stanchions, etc., must remain in place to preserve the structural integrity of the vessel, and a naval architect should be consulted before any major alterations are contemplated. Storage areas may be increased by the use of moored pontoon or cellar barge.

The main risks during service or display of food are: inadequate temperature control cross-contamination When you are serving or displaying foods, you can keep them out of temperature control for a limited period on one occasion only.

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APHA Handbook 2007

You must make sure that your premises and all equipment and surfaces that come into contact with food are kept clean and, where necessary, disinfected. Using a cleaning schedule is a good way to ensure appropriate cleaning. While you are working, it is a good idea to clean as you go, mopping up any spills as they happen and cleaning work surfaces, equipment and floors frequently so that waste and dirt do not build up. Remember to keep cleaning equipment, such as mops and cloths, clean. Careful storage of waste is important to avoid attracting pests, such as flies and rats. You should: not allow food or other waste to build up in food areas keep the storage area clean arrange for rubbish to be removed frequently
STAFF FACILITIES

LEGAL REQUIREMENTS

Owners and managers of food businesses are responsible for ensuring that their businesses comply with food safety law. The key laws that food businesses in Great Britain must be aware of are: General Food Regulations 2004 Food Safety Act 1990 and the Food Safety Act 1990 (Amendment) Regulations 2004 Food Hygiene (England) Regulations 2006, and equivalent for Devolved Administrations
FOOD SAFETY ACT

There should be a basin for washing hands in food areas. You will also need a sink to use for cleaning premises, equipment, utensils, etc. If unwrapped food is handled, you must have a separate sink just for washing food. Washbasins must have hot and cold running water, and you should provide soap and suitable equipment for drying hands, such as disposable towels or hotair dryers.

It is considered to be unsafe if it is injurious to health, or unfit for human consumption. These legal terms are defined in the legislation and cover both short term and potential long-term health effects from the food. It is important to be able to demonstrate the positive steps taken by your business to ensure good food hygiene. If you were prosecuted under the Food Safety Act, you would need to convince the court that you had taken all reasonable steps to avoid the offence you had been accused of (this is called a due diligence defence).
continued

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Public Health Control

It is especially important to make sure that suitable facilities are provided for staff to wash their hands.

Under the Food Safety Act 1990, you must not sell (or keep for sale) food that fails to comply with food safety requirements food that is unsafe for people to eat.

SECTION:

CLEANING UP

When staff have used the toilet, they should not wash their hands in the same basin that is used for washing hands during food preparation, or in the sinks used for washing food or for cleaning. Otherwise, they could bring germs into the food area.

FOOD PREMISES REGISTRATION

ENFORCEMENT

SECTION: 1

If you are planning to start a new food business, you need to register with your local environmental health department 28 days before opening. If you change the activity at your food premises, you must tell your local environmental health department within 28 days of the change.
FOOD HYGIENE (ENGLAND) REGULATIONS 2006

Port Health Officers/ Environmental health officers will inspect your premises to make sure you are following food hygiene rules. They will offer help and advice on food safety, and can take action if they find that your standards of food hygiene are not satisfactory. In serious cases, action might include closing the premises and/or prosecution.
SOURCES OF INFORMATION

The Regulations are based on the following principles:In order to produce food safely, you must ensure that where and how it is produced is hygienic. You must make sure that your premises are kept clean and are properly equipped. Foods must be hygienically handled. Staff must receive appropriate supervision, instruction or necessary training in food hygiene matters so that they can properly carry out their work. The rules describe in general the requirements you need to meet. The hygiene rules require you to have a procedure in place for managing food safety. The procedure you operate will need to show to your Port Health Officer (PHO) Environmental Health Officer (EHO) that you have effective food safety management in place. This includes the following elements; Identifying risks to food safety which might be present or occur within your business (What can go wrong, when and where?). Controls have been put in place which will deal with these risks (What can I do about it?). Controls are carried out. If something goes wrong everyone is clear what to do about it and does it (What is acceptable? How can I check? What can I do about it?). The procedures are kept up to date (How do I confirm this is still working?) You keep the documents and records necessary to show the procedure is working and reviewed (What documents and records do I need?).

Industry Guide to Good Hygiene Practice: Catering Guide Ships; published by the Chadwick House Group Ltd. You can order them online at www.shop.cieh.net or by calling 020 7827 5830 or 020 7827 9928. Food Standards Agency website at http://www.food.gov.uk/foodindustry/ regulation/hygiene/ Information about the Safer Food Better Business scheme is available here http://www.food.gov.uk/catering
WASTE DISPOSAL

Garbage receptacles should be covered at all times and waste should be removed from the galley at least daily and from the vessel or its environs in accordance with the agreed waste management plan.
PEST CONTROL

Any evidence of rodents or insects should immediately be notified to a senior officer/member of staff and any contaminated or damaged food should be destroyed.

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APHA Handbook 2007

INTRODUCTION

BACTERIAL FOOD POISONING

Bacterial food poisoning or foodborne intoxication are terms applied to illnesses acquired through consumption of contaminated food or water. These terms also apply to intoxications caused by chemical contaminants such as toxins produced by bacteria which survive even when the bacteria are killed in the cooking process. Also included are organic substances that may be present in natural foods such as certain fungi, shellfish, stale scombroid fish (e.g. mackerel & tuna) eels and other seafood, (e.g. crab & lobster). Viral Food Poisoning may be acquired through the consumption of contaminated food or may occur via the unwashed hands of a carrier or infected person. It can cause severe Gastro-enteritis with projectile vomiting, acute diarrhoea, exhaustion and even loss of consciousness in severe cases. The condition may spread rapidly through the crew of a vessel if strict isolation of the infected person is not practised.

Bacterial food poisoning can occur on board ship, either as a result of eating ashore or on board. The relatively sudden onset of symptoms in a number of crew, who have not been ashore together, is a prime indication of contaminated food coming from the ships galley. Although some basic medicaments are usually available in the Ships Medical Locker, food poisoning can be a very serious condition which may very quickly lead to severe illness and, at worst, death. In very severe cases or a multiple outbreak, in the absence of a doctor on board, medical advice should be sought by radio. The Medical Officer should be advised of each and every symptom, time of onset, numbers involved, presence of diarrhoea, nature of vomiting (if any) location of pain, fever etc. Rehydration is the immediate first aid measure using a suitable oral rehydration mixture.

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The table on pages 16-20 showing the types of food poisoning that may cause illness is only a general guide, but should assist in the basic preventative measures.

SECTION:

1.6

Foodborne Disease

SECTION: 1

CAUSATIVE ORGANISMS AND GUIDE TO IDENTIFICATION

SYMPTOMS DURATION ORIGIN AND TRANSMISSION Ingestion of preformed toxin in cream & custard fillings, ice cream and other foods. SOURCE: Cut fingers, noses, hair of food handlers.
NOTES AND PREVENTATIVE MEASURES

BACTERIAL AND VIRAL

16

GROUP 6 to 24 hours

INCUBATION PERIOD Dizziness, nausea, vomiting, prostration diarrhoea

APHA Handbook 2007

Staphylococcal (Toxin)

0.5 to 6 hours

Can cause sudden collapse, most common cause of food poisoning in the USA. Cover boils, etc. of food handlers with water proof dressings.

Bacillus cereus (Bacteria & Toxin

1 to 6 hours

24 hours Ingestion of food kept at ambient temperature after cooking allowing multiplication of organisms. Ingestion of food contaminated by salmonellae bacteria from raw or insufficiently cooked eggs, meat, chicken or other foods. Carriers etc multiplying in warm temperatures. Ingestion of food contaminated by soil, human or animal excretia via unwashed fruit and vegetables. Food handlers, flies, cross infection, pet animals etc. Allowed to stand in ambient temperatures for more than 90 minutes. 1 to 8 days Ingestion of food contaminated by E coli O 157. Most often from partially cooked meat.

6 to 16 hours

Where vomiting is predominant Where diarrhoea is predominant, colic. Diarrhoea, vomiting severe abdominal pain fever. (Symptons can become very severe) 1 to 8 days slow recovery after treatment

Common in pre-cooked rice & other stirfry vegetables stored then flash cooked as in fried rice (toxins survive). Cross infection from raw to cooked or uncooked foods and storage at ambient temperatures for more than 90 minutes are a sure cause.

Salmonella (Bacterial Infection and E.coli)

6 to 48 hours (Exceptional 3 to 21 Days)

Clostridium perfingens

6 to 24 hours usually 10 to 12 hours

Sudden onset of colic followed by diarrhoea nausea common, but vomiting & fever usually absent

24 hours

Serve meat hot as soon as cooked. Do NOT partially cook meat and poultry one day and re-heat the next. Dont save left overs.

E.coli 0157

24 hours to 8 days

Diarrhoea, watery stools that often contain visible blood.

Cross infection from raw to cooked or uncooked foods possible cases may rarely develop renal complications

Protecting public health and servicing shipping since 1888

Environmental Protection

FALMOUTH AND TRURO

PORT HEALTH AUTHORITY
The Docks Falmouth Cornwall TR11 4NR

Approved Border Inspection Post for all products for human consumption

Deratting and Deratting Exemption Certificates

Tel 01326 211581

24 hour 7 day a week service

Fax 01326 211548

Mobile 07831 623237/8

Conference facilities to rent

Email fal@cieh.org.uk

Website falandtruropha.co.uk

Factory Fishing Vessel approvals

SECTION: 1

GROUP SYMPTOMS DURATION

NOTES AND PREVENTATIVE MEASURES

INCUBATION PERIOD ORIGIN AND TRANSMISSION Coastal fish and shellfish. Ingestions of raw or inadequately cooked seafood cross contamination from raw seafood or rinsing food utensils in coastal seawater. Organisms multiply if left in warm conditions. Ingestion of food inadequately heated during canning and eaten without subsequent adequate cooking, fruit, sausages, smoked and preserved meats, smoked salmon and other fish have been involved in outbreaks. Cook all seafoods thoroughly in boiling water, prevent cross contamination, store in refrigerator. Do not use seawater in galleys. Do not eat raw seafood. Abdominal Cramps watery diarrhoea, sometimes nausea headache, occasionally high fever with blood and mucus in the diarrhoea. Usually moderate severity 1 to 7 days

18

Vibro-para haemolyticus

4 hours to 4 days usually 12 to 24

APHA Handbook 2007

Botulism (Clostridium 12 to 36 hours but can be days botulinum Toxin) (The Satan Bug) Maybe months or death within 1 to 3 days

Very severe intoxication usually leading to death if not rapidly treated. Neurological symptoms blurred or double vision dry mouth & sore throat are first symptoms vomiting and diarrhoea respiratory paralysis. Muscle cramps, nausea, vomiting (sometimes projectile), diarrhoea abdominal pain, headache maillise, varying from mild to severe, sometimes delirium in severe cases acute weakness. Moderate severe diarrhoea, rarely vomiting, severe cramping abdominal pain, high temperature in early stages. 2 to 3 weeks Usually 1 to 2 days but can be longer Direct transmission unknown, but commonly associated with the faecal-oral route, via infected persons infected food, utensils & water.

Use only recognised brands of canned goods, bulging can lids or with off odours should not be eaten or taste tested.

Viral GastroEnteritis

10 to 48 hours

Very easily transmitted amongst crew, food handlers must be excluded while infected.

Campylobacter enteritis

5 to 7 days

Raw/unpasturised milk infected water supplies chicken and other meats contaminated with living bacteria contamination of food via pets.

Never use unpasturised milk defrost frozen chicken and meat thoroughly before cooking, proper refrigeration, good hygienic practices.

GROUP SYMPTOMS
NOTES AND PREVENTATIVE MEASURES

INCUBATION PERIOD DURATION ORIGIN AND TRANSMISSION Ingestion of infected food particularly, salads, soft cheeses, seafoods, sandwich made from the above, prepacked and chilled meals milk and ice cream. More widespread than originally thought, very infective at small doses, refrigerate all likely foods, especially soft cheeses & sandwiches at below 5C, Septicemia Meningitis possible death, in many severe cases, particularly severe in pregnant women, the elderly, young children and immuno suppressed. Slow onset of sustained fever, headache, malaise rose spots on trunk, cough, constipation more likely than diarrhoea. Food, water, shellfish contaminated by sewage or urine, raw fruit, vegetables, flies contaminating food. Most likely source eating out in tropical and sub-tropical areas. Variable

Listeriosis (Listeria monocytogenes)

4 days to 6 weeks

Typhoid (Enteric Fever)

1 to 3 weeks

CHEMICAL
Diarrhoea, hot flush, sweating, rash, nausea, headache, palpitations burning sensation in respiratory distress. 2 days

Control of flies, protect food, only buy fruit and vegetables from a reliable source. sterilise fruit and vegetables if eaten uncooked, particularly salads, boil or steam shellfish.

Scombrotoxic Food Poisoning

10 to 60 minutes

Histamine released in the flesh of mackerel, herrings, tuna and other scombroids by the effect of enzymes and putrifying bacteria, usually associated with stale fish occasionally in smoked or canned sardines or pilchards made from stale fish. Eating raw or undercooked red kidney beans

Eat only fresh scombroid fish.

Red Kidney Beans Nausea, vomiting, diarrhoea.

1 to 3 hours

48 hours

NEVER eat raw or under cooked red kidney beans if not canned precook before adding to salads or chilli con carne.

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19

SECTION:

SECTION: 1

GROUP SYMPTOMS Abdominal pain and diarrhoea, vomiting convulsions, hallucinations, coma, liver and kidney failure, mental disorders. Dizziness, respiratory difficulty, paralysis Can be fatal Caused by red tide dinoflagelates which produce sacitoxin absorbed by shellfish, particularly mussels at certain times of the year. Hours to days Sometimes fatal Consumption of poisonous mushrooms & toadstools Obtain from only reputable sources. Do not pick wild mushroom/fungi. If in doubt, throw out. DURATION ORIGIN AND TRANSMISSION NOTES AND PREVENTATIVE MEASURES

20

INCUBATION PERIOD

APHA Handbook 2007

Mushrooms, Toad-Stools and other Fungi

Few minutes to 24 hours

Paralytic Shellfish Poisoning (Mussels & other shellfish)

5 minutes to 4 hours

Normally health warnings issued by National Rivers Authorities.

Diarrhetic Shellfish Poisoning

Usually within 1-2 hours

Chills nausea abdominal pain vomiting, diarrhoea.

Up to 48 hours

Due to the contamination of shellfish with biotoxins produced by marine algae

Certain marine algae blooms in the summer months and produces DSP toxin. The algae are ingested by shellfish (particularly mussels, cockles, scallops, clams and oysters).

Solanine Poisoning

1 to 3 hours

Diarrhoea, vomiting, headache, weakness abdominal pain, green stools, fever, shock, sometimes cardiac arrest.

Can be fatal

Ingestion of stale green potatoes

Solanine cannot be removed by cooking or baking. DO NOT use stale or green potatoes, may only be seen after peeling.

The changes to the Food Hygiene Legislation that took effect from the 1st January 2006 also affect primary food producers: new minimum standards now apply to fishing vessels. These requirements are introduced by Commission Regulation 853/2004, and are detailed below.
STRUCTURE & EQUIPMENT OF ALL FISHING VESSELS (INCLUDING UNDER 10M)

As soon as possible after they are taken onboard, fishery products must be protected from contamination and from the effects of the sun or any other source of heat. When they are washed, the water used must be either potable water or, where appropriate clean seawater. Fishery products must be handled and stored so as to prevent bruising. Handlers may only use spiked instruments to move large fish which might injure them, provided that the flesh of the products suffers no damage. Fishery products other than those kept alive must undergo chilling as soon as possible after catching. However, when chilling is not possible, fishery products must be landed as soon as possible. Ice used to chill fishery products must be made from potable water or clean seawater. Where fish are headed and/or gutted on board, such operations must be carried out hygienically as soon as possible after capture and the fish washed immediately with clean seawater. Whole and gutted fresh fish may continue to be transported and stored in chilled seawater on board vessels.

Vessels must be designed & constructed so as not to cause contamination of the products with bilge water, sewage, smoke, fuel, oil, grease or other objectionable substance. Surfaces with which fishery products come into contact must be of suitable corrosion resistant material that is smooth & easy to clean. Surface coatings must be durable and non toxic. Equipment and material used for working on fishery products must be made of corrosion resistant material that is easy to clean and disinfect. When vessels have a water intake used with fishery products, it must be situated in a position that avoids contamination of the water supply.
HYGIENE

When in use, the parts of vessels or containers set aside for the storage of fishery products must be kept clean & maintained in good repair and condition. In particular, they must not be contaminated by fuel or bilge water.

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SECTION:

1.7

Hygienic Handling of Fishery Products at Sea.

SECTION: 1

REQUIREMENTS DURING & AFTER LANDING

Unloading & landing equipment that comes into contact with fishery products must be constructed of material that is easy to clean and disinfect and maintained in a good state of repair & cleanliness. Unloading & landing operations should be carried out rapidly & the fish should be placed in a chilled and protected environment without delay. (References to chilled means a temperature approaching that of melting ice or 0C) Equipment or practices that cause unnecessary damage to the edible parts of the fish are not allowed. Stricter rules apply for vessels designed & equipped to preserve fresh fishery products for more than 24 hours including the capability to maintain the fish at around 0C.

Also, vessels that freeze fish onboard and/or process fish onboard (i.e. Freezer and Factory vessels) will need to comply with a higher hygiene standard and will require prior approval by a local food authority before going to sea. Contact the port of registry or port where landings most frequently occur for further details, or contact APHA on 01473 407040 To view the Regulations, please visit online the sites below. http://europa.eu.int/eur-lex/ pri/en/oj/dat/2004/l_226/ l_22620040625en00220082.pdf http://www.food.gov.uk/foodindustry/ regulation/europeleg/eufoodhygieneleg/ http://www.food.gov.uk/foodindustry/ shellfish/

22

APHA Handbook 2007

INTRODUCTION

The provision of water on board vessels has changed little over the years. Fresh or potable water can be taken on board whilst a vessel is in port and stored or potable water can be made on board using desalination techniques. Single distillation equipment has been documented since the 1700s however today high/low pressure evaporation, distillation, filtration or reverse osmosis techniques are utilised. A combination of desalination and the storage of water may be employed.
WATER QUALITY

the vessel should be wholesome and comply with the International standards for drinking water. Water quality standards specifically relating to water on board vessels are currently being formulated, however the current advice is that if a microbiological examination of water reveals levels in excess of the following standards then the water should be treated. If microbiological examination reveals TVCs in excess of 10000/ml, the tank should be emptied, cleaned and refilled with fresh chlorinated water. Contamination may occur during tank filling operations or during tank inspection. Hoses used for filling operations must be exclusively used for this purpose. They should be durable with a smooth impervious lining and have suitable adapters and caps. Contamination of the hose by dragging the ends on the ground, pier or deck or by dropping in to the harbour water must be avoided. Hoses and hydrants must be flushed through before connection to the tank filling point. Hoses should always be cleaned, capped and suitably stored between uses and should be disinfected every 6 months using superchlorinated water at 100 ppm with a contact time of 1 hour. ACTION LEVEL >1 per 100 ml >1 per 100 ml >1 per 100 ml >1000 per 100 ml >1 per 100 ml >50per 100ml

Factors affecting water quality include: (a) The quality of water supplied to the vessel (b) Contamination of the water supply It is a requirement of the International Health Regulations 1969 that every port is provided with a supply of pure drinking water. Where desalination techniques are employed it is recommended that the equipment is not used within 20 miles of any land or other pollution source. In both respects the water on board PARAMETER E. coli Enterococci Coliforms Aerobic Colony Count Pseudomonas aeruginsoa (Spa pools) Pseudomonas aeruginsoa (swimming pools)

ACCEPTABLE LEVEL 0 0 0 <100 0 <50

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SECTION:

1.8

Potable Water

Tanks and distribution systems should be designed to prevent contamination and facilitate cleaning and disinfection. Fresh water tanks should be emptied, flushed and refilled every 6 months and opened, emptied, ventilated, inspected and recoated annually. During inspection and maintenance of the tanks care must be take to avoid the introduction of contaminants. Before refilling the tanks, the distribution system should be superchlorinated to 50 ppm with a contact time of 24 hours. In exceptional cases the concentration can be increased to 100 ppm with a contact time of 1 hour, however the system must be completely drained and thoroughly flushed before filling with potable water. Further information is contained within, Merchant Shipping (Provisions and Water) regulations 1989, and Merchant Shipping Notices; M1214(1986), M1401(1989), M1373(1989) and M1375(1989). All masters are advised to keep a Fresh Water System Maintenance Log which should include details of: tank capacities, distribution system, filters, construction materials, maintenance schedules, disinfection schedules, sample frequency, sample results and remedial actions taken.

DISINFECTION

SECTION: 1

The most commonly used compounds for disinfecting drinking water are: Powders - Chlorinated Lime and High Test Hypochlorite Liquids - Commercially prepared Sodium Hypochlorite solutions These chemicals are potentially hazardous and should always be stored, handled and prepared in accordance with manufacturers instructions. The chemicals are mixed to produce a chlorine releasing solution of known concentration. This solution is added to the ships almost empty water tank. The tanks are then refilled with clean fresh water and all taps and outlets on the distribution system opened until they discharge chlorine smelling water. The system is then topped up with fresh chlorine solution to replace the water lost when draining off. The system is then left to allow a contact period of between 1 and 24 hours depending on the concentration of the chlorine used. Following treatment the system should be drained of super chlorinated water and refilled with fresh potable water from a known clean source. The replacement water should have a residual free chlorine level of not less than 0.2ppm.

TABLE - TO PRODUCE A CHLORINE CONCENTRATION OF 50PPM Amount of Chlorine Compound Required Capacity of system (including tanks and piping) Chlorinated lime 25% High-test calcium hypochlorite 70% Sodium Hypochlorite Solution

5% for each 1000 litres 10 tonnes NOTE: Kg 0.2 2 Kg 0.08 0.8 ltrs 1 10

10% ltrs 0.5 5

Check that the strength of the chlorine compounds are as in table above - if not, adjust the quantity accordingly. [To obtain a concentration of 0.2ppm multiply the quantity in the table by four - The result will then be in grams not Kgs].

The Association of Port Health Authorities and the Health Protection Agency have collaborated in order to produce consolidated Guidelines for Water Quality on Board Merchant Ships including Passenger Vessels. This booklet is available from the Health Protection Agency by accessing www.hpa.org.uk/hpa/publications/ publications.htm 24 APHA Handbook 2007

WHAT CLEANING AND MAINTENANCE PROCEDURES SHOULD BE IMPLEMENTED?

The minimum recommended requirements are as follows:a. The hot water boiler outlet temperature must be greater than 60C. b. Dismantle, inspect, clean and soak the shower heads and pipework for a few hours at least once every 3 months in a disinfectant/chlorine solution. Remove any sediment, algae or calcified deposits found. c. Locate and eliminate all blind ends and dead legs. d. Super chlorinate the fresh water tanks twice a year and flush the water through all outlet points dead legs. e. Any crew or passenger cabin that has been out of use for 2-4 weeks must have the shower cleaned and soaked in a chlorine solution prior to the cabin being used. f. Have the water bacteriologically tested if you find hot & cold water temperatures are outside those recommended.
ACTION TO BE TAKEN RESULTING FROM LEGIONELLA SAMPLE RESULTS:-

Have I identified all dead ends within the hot & cold water system and removed them? Have I reduced the risk on board the vessel? If you have answered YES to all the questions above you should have successfully reduced the risk of Legionella being present on board the vessel.
WHY SHOULD VESSELS BE CONCERNED ABOUT LEGIONELLA?

Legionnaires disease is a potentially fatal form of pneumonia. If infected between 10-30% of people die unless treated early and quickly. 28 people died and 242 were infected in Holland at the Bouenkarspel Flower Festival because of a poorly maintained spa pool that had been connected to a fire hose water supply! 7 people died and 150 infected at Barrow-in-Furness, Cumbria because of a poorly maintained air conditioning unit!

Questions To Ask Yourself Is the hot water boiler temperature hot enough to ensure temperatures of above 50C or below 20C are achieved at all dead legs? Have I ensured hot & cold pipes are insulated and do not affect one another? Have I identified any other risk factors and corrected them?

Vessels are no exception.

WHAT ARE THE SIGNS & SYMPTOMS?

The symptoms include a flu-like illness, followed by a dry cough which frequently progresses to pneumonia. Approximately 30% of people infected may have diarrhoea and vomiting and 50% may show signs of mental confusion. The incubation period is from 2-10 days.

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Public Health Control

There are approximately 200-250 cases of Legionella infection annually in the UK and around 12% of these prove fatal. Half are associated with foreign travel and the balance with cooling towers and hot & cold water systems in hotels, hospitals, factories, residential homes, ships, spa baths etc.

SECTION:

1.9 Legionella Controls On Vessels

WHO IS AT HIGHER RISK?

WHAT PRACTICAL MEASURES SHOULD BE TAKEN?

SECTION: 1

Men more than women, people over 50, smokers, alcoholics, diabetics, people with a chronic underlying disease and/or a weakened immune system.
WHERE IS LEGIONELLA FOUND?

Assess the water systems of the vessel and identify all risk areas. 1. Study the hot & cold water system plans and identify all water outlet points dead legs, any potential blind ends (blanked off pipes where the water cannot circulate) or long pipe runs. 2. Check the water temperature of ALL hot & cold water points, i.e. taps, showers, hoses. Allow hot water to run for 1 min. & cold water for 2 mins. before taking a reading. The boiler output temperature must be above 60C. The hot supply must be greater than 50C. The cold supply must be less than 20C. 3. Check what actual cleaning, maintenance and disinfection routines are in place on the vessel at present. 4. Assess and identify ALL points where water could be made into an aerosol and be breathed in by the crew, passengers & visitors. 5. Document your findings so that the information can be included in the planned maintenance or ISM procedures which can be referred to by any Master or responsible officer. An ideal vessel at least risk is one where the temperature readings are satisfactory, you have no dead ends, the dead legs are used frequently, the vessel makes all its potable water by evaporation, and cleaning & disinfection procedures are in place.
The Health Protection Agency in co-operation with the Health and Safety Executive has published Management of Spa Pools Controlling the Risks of Infection which is available at modest cost by accessing www.hpa.org.uk/hpa/publications/ publications.htm

Legionella bacteria are widespread in natural sources of water including rivers, streams and ponds and may even by found in soil. They are also found in many recirculating and hot and cold water systems. It has never been isolated in salt water so vessels that make all their potable water by evaporation have a lower risk of the bacteria being present.
HOW CAN LEGIONELLA BE CONTRACTED?

Only when water contaminated with Legionella bacteria is made into a very fine spray (aerosol) that can be inhaled does it pose a risk to health. For example: When having a shower. When running sink taps. Warm moist air circulated by air conditioning, heating units & humidifiers. When using fire hoses (if fresh water is used). Washing down the hold (if freshwater is used). To drink water contaminated with Legionella bacteria will NOT cause you to be infected and there has been no evidence of personto-person transmission.
WHAT DO WE NEED TO DO?

Assess the water systems of the vessel and identify any risk areas and remove or reduce possible sources of contamination. By Risk Assessment Routine Maintenance Regular Cleaning You reduce the chance of infection
26 APHA Handbook 2007

Corrosion Technologies (Europe) La Ville De Lglise, St Peter, Jersey JE3 7AR, Channel Islands

T: 01534 484035 F: 01534 484035

HULL & GOOLE PORT HEALTH AUTHORITY

Head Office: 257 Hessle Road, Hull HU3 4BE. Tel: 01482 324776 Fax: 01482 219275 e-mail: hullpha@cieh.org.uk website: www.hullandgoolepha.gov.uk Emergency after hours Tel: 0870 2385231 Pager No. 767056

SECTION: 1

1.10 Malaria, Yellow Fever And Arthropod Borne Diseases.

INTRODUCTION

Arthropods are animals with jointed feet, there are millions of species of these animals in existence. Species that we commonly come across include insects, spiders and crabs. Most arthropods cause little or no risk to human health. There are arthropods that certainly cause a nuisance, such as flies, and others that cause irritation through bites such as those from fleas, bed-bugs and lice. We may also develop allergies such as to flour and grain weevils. There can also be economic impacts resulting, for example, from copra bug infestations in cargoes. There are many very serious diseases transmitted by arthropods including such diseases as dengue fever, typhus, plague and relapsing fever. The number of diseases spread by arthropods, and in particular various forms of viral haemorrhagic fever, is increasing year by year.
GENERAL GUIDANCE

inside the net before getting under it to make sure that no live insects are trapped inside the net. Local attitudes to disease may be laid-back, but it would always be useful to enquire from the local agent if there is any particular disease problem in the port or surrounding area at the time of arrival but treat the information realistically.
YELLOW FEVER

Yellow fever is a viral disease spread mainly by a type of mosquito called Aedes aegypti. The disease is only found in parts of tropical South America and Africa. The west coast of Africa from Senegal down to Angola, including adjacent islands, and the east coast of Somalia, Kenya and Tanzania are endemic areas. The endemic areas of South America at sea level stretches from Colombia round the north coast as far as Brazil. Yellow fever is uncommon amongst people just visiting endemic areas. The disease itself varies from individual to individual. Some cases are so mild as to be indistinguishable from a very mild attack of influenza whilst others have a fulminating disease that is rapidly fatal. The good news is that yellow fever is a preventable disease. Vaccination is highly effective, is well tolerated and there are very few contraindications to its use. Only one small injection is necessary. The international certificate of vaccination against yellow fever is valid for ten years, beginning ten days after the vaccination. The certificate itself must conform to an internationally agreed format and be accurately completed in order to be valid. Many countries are rigorous in their enforcement of the requirement for a valid certificate. Vaccination is recommended for anyone contemplating travelling in tropical areas. One can never be certain when a ship or aeroplane may be diverted to an unexpected destination so that the individual may have to face the prospect of treatment

Whilst the number of infections spread by arthropods is large, equally worrying is that the areas in which infection may be spread is widening due to breakdown of environmental controls in many parts of the world. This is not helped by the extending range in which these animals may survive due to global warming. Because prevention of many infections cannot be certain it is essential that all possible steps are taken to reduce the risk of being bitten by arthropods and especially mosquitoes. Avoid going out at dusk and dawn when mosquitoes are most active. Wear light coloured long sleeved shirts and trousers and apply insect repellent to uncovered skin. All openings to the accommodation on the vessel should have screens fitted and closed to prevent access for insects. Mosquito nets, especially those impregnated with permethrin or deltamethrin, are excellent protection when correctly used. Ensure there are no holes in the net and that it is tucked in all around the bunk or bed. It is wise to spray insecticide
28 APHA Handbook 2007

of unknown quality. Masters of ships likely to go to these areas should personally ensure that everyone on board, including wives, passengers and visitors have valid certificates. Companies should ensure that anyone going out to board a ship in the tropics is immunised at least ten days before departure.
MALARIA

Malaria is a very common and serious tropical disease. The bad news is that the situation is getting even worse due to the general factors mentioned above and the very real difficulty that is faced by anyone trying to treat the infection as more and more of the parasites are becoming resistant to available drugs. There is hope that a vaccine may be available in the future, but at the moment no antimalarial prophylactic regime gives guaranteed protection. Anyone travelling in the tropics should be aware of the possible failure of prophylaxis and bring to the attention of any doctor treating them their travel history, particularly if suffering from symptoms of fever or influenza, so the possibility of malaria may be considered. Early diagnosis and treatment are essential if a fatal outcome is to be avoided. Any fever starting seven days after travel into or through a malaria endemic area should be considered to be malaria until proven otherwise. Antimalarial prophylaxis should be started a few weeks before going to the tropics and continued for at least a further four weeks after leaving the malarious area. Some types of tablet are taken weekly,

others are taken daily, whilst there are occasions when a combination of both regimes is necessary. Because the resistance pattern of malaria is changing rapidly it would be best to check with your company doctor which medication is recommended for the area in which you expect to be travelling. There may be special requirements particularly for people who expect to be in a malarial risk area for a prolonged period so that the advice normally given to tourists and short stay visitors may be inappropriate. It is necessary to check that there are adequate stocks of necessary drugs on board appropriate to the needs of the ships company, including children and women who may be pregnant. Malaria is potentially so dangerous that any ship travelling in the tropics should carry sufficient antimalarials for emergency treatment until proper medical care is available. If necessary get competent medical advice over the radio or follow the guidance in such a publication as The Ship Captains Medical Guide. If in doubt treat the patient as if they had malaria as the risks of treatment are considerably less than leaving the patient to suffer. Many people who have lived in the tropics for some time believe they are resistant to malaria. Any resistance soon wears off so ensure that even locals who have been away for sometime take adequate precautions. Sensible, easy to apply precautions go a long way to reduce the risk of infectious disease in the tropics. Apply them conscientiously and you and your crews will have many years of low risk healthy voyaging in front of you.

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SECTION:

SECTION: 1

1.11 Supply of Medicines and Medical Equipment to Ships and the Arrangements For Replenishment of Supplies in the UK and the Training of Ship's Personnel in Administering Emergency Medical Treatment.
Sea-going ships and fishing vessels are required to carry medicines and other medical stores appropriate to the type and distance from port. The current list of required medicines and medical equipment is contained in Merchant Shipping Notices. These are issued periodically to reflect the latest requirements. All M Notices can be obtained from Richard Day, EROS Marketing on 0208 957 5028 or collected from MSA Marine offices. Medicines and medical equipment may be obtained from shipping chemists, and general retail chemists familiar with ships requirements or willing to provide such items. Care should be taken to ensure that medicines obtained from a chemist are labelled clearly with the name used in the M Notice, with their strength (e.g. 125 mg per tablet or 125 mg per 5ml), and expiry date, and that they are packaged in accordance with the M Notice. Controlled drugs should be obtained only from a retail chemist or other person licensed to supply drugs. In the UK controlled drugs are preparations subject to the prescription requirements of the Home Offices Misuse of Drugs Regulations. The only one mentioned in the M notice is morphine which is subject to the strictest controls. The Misuse of Drugs Regulations 1985 requires the Master of a foreign ship to obtain a signed statement from the Port Health Authority that the quantity of the drug to be supplied is necessary for the equipment of the ship. Arrangements for providing medical attention on board ships registered in the UK are subject to legal requirements. Such attention may be provided by a doctor employed on the vessel or the master or a person appointed by the master and acting under his supervision. The medical training of officers in the Merchant Navy and Fishing Fleet is closely related to The Ship Captains Medical Guide, a basic source of reference for medical treatment and advice on medicines. (The Medical Guide (22nd Edition) is available from The Publications Centre of The Stationery Office www.tso.co.uk) The medical training consists of two levels of certificate, namely the First Aid at Sea certificate and the Ship Captains Medical Training certificate. These certificates are designed to assist officers to acquire a good working knowledge of the Ship Captains Medical Guide for use in dealing quickly and effectively with emergencies requiring medical treatment which arise at sea. One of the requirements for obtaining UK certificates of competency is that the candidate should be in possession of a First Aid at Sea certificate or, if they wish to qualify for the issue of a certificate of competency as master, a Ship Captains Medical Training certificate. Radio medical advice where needed is available by radio telephone from a number of ports throughout the world. It is provided in the UK as part of the UKs international obligation to ensure that health services for seafarers equate, as far as possible, to what is available for shore-based employees.

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APHA
31 31

Public Health Control

What is it? - AIDS (Acquired Immune Deficiency Syndrome) is one of a number of sexually transmitted infections (STIs) which may result from unprotected casual sexual intercourse (vaginal and anal) and the sharing of needle injecting equipment. It is caused by a Human Immune Deficiency Virus (HIV) which can be found in blood, semen, vaginal secretions and breast milk. Any activity which allows the exchange of any of these fluids from an infected person may result in transmission. A mother with HIV may pass the virus on to her baby either before, or during birth. Breast feeding can also increase the risk of transmission by approximately 50%. The virus attacks the defence systems of an organism and gradually exposes the person carrying the virus to disease: lung infections, cancers, pruritus, weight loss, lesions etc. The AIDS related diseases destroy the functioning of the organism leading eventually to death. Although AIDS is incurable it may be controlled by combined drug therapy, however, the affected person remains infective.

How is it spread? - Blood, sperm and vaginal secretions are the main vectors for transmitting the disease. Among adults the disease is mainly transmitted sexually. Infected needles and syringes also constitute a risk; hence the risk from drug injection and uncontrolled blood transfusion, i.e. not tested for HIV antibodies. Perinatal contamination i.e. from mother to child during pregnancy or at birth is another means of transmission. The virus itself is not very strong and does not survive for long in the open and cannot withstand heat or cold. HIV cannot be caught from everyday contact, insect bites, swimming pools or sharing food, linen, crockery, cutlery etc., (the sharing of toothbrushes and razors should be avoided due to the slight risk of blood contamination). Infection cannot be transmitted through the air and the virus cannot penetrate unbroken skin. How can it be avoided? - The avoidance of sexual contact with multiple partners, particularly strangers; this applies equally to homosexual or heterosexual partners. The use of a contraceptive sheath during penetrative sex. Drug users should never share needles syringes. The avoidance of any operation that involves puncturing the skin in countries where there are greater risks due to poor medical standards, i.e. unnecessary medical or dental treatment, transfusions, vaccinations, tattoos, ear piercing, etc.

SECTION:

1.12 HIV/AIDS and other STIs

SECTION: 1

What are the symptoms? - The commonest symptoms of AIDS and related conditions are: fatigue persisting for weeks but with no obvious cause. unexpected weigh loss of more than 4.5kg (11lb) in two months. persistent fever or night sweats lasting several weeks. new pink to purple blotches which are painless, flat or raised like a bruise but getting larger anywhere on the skin, including mouth and eyelids. swollen glands especially in the neck or armpits. shortness of breath gradually getting worse over several weeks together with a dry irritating cough. (Most of these symptoms can, however, occur in common illnesses readily diagnosed and treated by a doctor) What help is available? - If a person is suspected of being infected with HIV, professional advice and counselling may be sought from: a NHS Genito-Urinary Medicine (GUM) clinic or STD clinic at the local hospital. the persons General Practitioner. an officer of a Port Health Authority. The Sexual Health Line incorporating the National AIDS Helpline - telephone (UK) 0800 567 123 (24hours) The Terrance Higgins Trust Direct (THT Direct) Helpline - telephone (UK) 0845 1221 200 (Monday - Friday 10.00-22.00 hours and Saturday - Sunday 12.00-18.00 hours). In addition to personal telephone information various options are available to the caller, e.g. recorded information or information in a language other than English

Sexual Health Direct 0845 310 1334 (Monday - Friday 09.00 - 18.00 hours). Comprehensive recorded information is available to callers outside these hours. It has been recognised that the lifestyle of seafarers whether male or female could expose them to situations where they are at risk of becoming infected with HIV. The wide range of language, literacy levels, cultural attitudes and beliefs encountered presents a more complex problem when attempting to raise seafarers awareness of the HIV/AIDS risk. In the UK the former Health Education Authority in association with the British Red Cross produced an educational leaflet and accompanying video entitled HIV and AIDS Education for Seafarers. Both the video and leaflets are available in English, Polish, Portuguese, Spanish and Tagalog (Philippines) and can be obtained at no cost from Port Health Authorities. A small number of Port Health Authorities have produced general guidance for seafarers on other sexually transmitted infections, e.g. syphilis, Gonorrhoea, Chlamydia, etc., in addition to that available on HIV/AIDS Several other National Governments and voluntary organisations, including Seafarers welfare organisations also produce a range of literature and publicity materials which can be obtained from welfare bodies in those countries, or by accessing www.seafarershealth.org
NB International border controls vary considerably with regard to the admission into different territories of persons who are either HIV positive or are suffering from an AIDS related infection. Advice as to the restrictions in force should be sought prior to undertaking international travel.

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Product is protected from the elements when unloading at the BIP INTRODUCTION EU Member States: There are currently 27 member states:Austria, Belgium, Bulgaria, Republic of Cyprus*, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, the Irish Republic, Italy, Latvia, Lithuania, Luxembourg, Malta, the Netherlands, Poland, Portugal (including Madeira), Romania, Slovakia, Slovenia, Spain and Sweden and the UK * Though the whole of Cyprus is part of the EU, goods from any area of Cyprus not under effective control of the Government of the Republic of Cyprus are treated as non-EU imports. Non-EU countries and countries in the Euro-Mediterranean area are: Albania, Algeria, Belarus, Bosnia and Herzegovina, Canary Islands, Ceuta, Croatia, Egypt, the Faroe Isles, Gibraltar, Iceland, Israel, Jordan, Lebanon, Libyan Arab Jamrahiriya, Liechtenstein, Macedonia (Former Yugoslav Republic of), Melilla, Republic of Moldovia, Morocco, Norway, parts of Russia, Serbia and Montenegro, Syrian Arab Republic, Tunisia, Turkey and Ukraine

European law has put in place a system of sanitary measures which control imports in respect of: Public health Animal health Plant health The systems that have been established for each of these control areas are similar. For specified products, third countries (countries outside the EU) have to either demonstrate that they comply with EU law or that they have equivalent controls in place. Products that are known to represent a particular risk may be subject to special controls, have import conditions set, or be banned from import.
PRODUCTS OF ANIMAL ORIGIN

Animal health controls apply to these products, which include meat and poultry meat, meat products and other products of animal origin such as hides, skins, eggs, milk and dairy products, animal fats, offal,

APHA
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Import Controls

SECTION:

2.1 Import Controls

SECTION: 2

bones, fishmeal, bristle and game trophies. Public health controls are also applied to ensure that products intended for food are produced in conditions that satisfy hygiene standards.
FOOD NOT OF ANIMAL ORIGIN

Public and Plant health controls apply to any goods intended for sale for human consumption and impose controls in terms of microbiological and chemical safety as well as marketing and other food standards such as labelling and composition. Some high risk products are subject to special controls that set out import conditions and include pistachios, peanuts and chilli powder.
There are countries with which there are agreements that mean they are treated as being part of Europe for certain imports. This extended area is referred to as the European Economic Area (EEA). The EEA is made up of member states plus Iceland, Norway, Andorra and the Faeroe Islands.

A cross-section of the product is unloaded for further inspection.

PLANTS AND PLANT PRODUCTS

Plant health restrictions apply to the import of trees, plants and plant produce and products, including non-manufactured articles of wood from outside the EU. In the UK the administration of these controls is carried out by the following Government Departments and Agencies.
ENFORCEMENT BORDER Defra Plant Health and Seed Inspectorate ENFORCEMENT INLAND Defra Horticultural Marketing Inspectorate

CONTROL AREA

POLICY

Plant and seeds

Defra Plant Health Division

Fruit and Vegetable Standards Organic Produce

Rural Payments Agency Inspectorate Defra Organic Farming Unit Defra International Animal Health

Rural Payments Agency Inspectorate Local Authorities and Port Health Authorities
Legal Imports Border Inspection Posts (SVS/ LAs/ PHAs) Illegal Imports HMRC

Rural Payments Agency Inspectorate LAs Trading Standards LAs Food Authorities
LAs Food Authorities

Products of Animal Origin

Public Health Considerations Food Imports Timber and Timber Products inc. wood packaging Endangered Species (CITES) 34

Food Standards Agency

Local Authorities and Port Health Authorities

LAs Food Authorities

Forestry Commission

Forestry Commission

Forestry Commission

Defra - Global Wildlife Division

HMRC

Police and Defra's Wildlife Inspectorate

APHA Handbook 2007

The EU law that is generated is either translated into UK law in the case of Directives or is directly applicable in the case of Regulations. Increasingly The Commission has been making use of Regulations to achieve more consistent enforcement throughout the community. When bringing Regulations into UK law the policy makers attach suitable enforcement powers to the EU requirements to allow them to be enforced within our own judicial system.

Public health control of food is achieved through setting standards that address food hygiene and food standards issues.

The conditions for food imports are laid down in several parts of Community law. The main elements are included in the following:
LEGISLATION Regulation (EC) No 178/2002 REFERENCE 28 January 2002 (OJ L 31 of 1.2.2002, p.1) RELATES TO:laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety official controls to be performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules DOMESTIC LEGISLATION General Food Regulations 2004

Regulation (EC) No 882/2002

29 April 2004 (OJ L 191 of 28 May 2004, p. 1)

Official Feed and Food Controls (England) Regulations 2006

Regulation (EC) No 852/2004

29 April 2004 (OJ L 226 of 25 June 2004, p. 3)

hygiene of foodstuffs

Food Hygiene (England) Regulations 2006

Regulation (EC) No 853/2004

29 April 2004 (OJ L 226 of 25 June 2004, p. 22) 29 April 2004 (OJ L 226 of 25 June 2004, p. 83)

specific hygiene rules for food of animal origin

Food Hygiene (England) Regulations 2006

Regulation (EC) No 854/2004

specific rules for the organisation of official controls on products of animal origin intended for human consumption laying down the principles governing the organisation of veterinary checks on products entering the Community from third countries. protective measures against the introduction into the Community of organisms harmful to plants or plant products and against their spread within the Community

Food Hygiene (England) Regulations 2006

Council Directive 97/78/EC

18 December 1997

The Products of Animal Origin (Third Country Imports) (England) Regulations 2006. The Plant Health (England) Order 2005

Council Directive 2000/29/EC

10 July 2000 (OJ L 169, p. 1)

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SECTION:

2.2 Import Requirements

SECTION: 2

2.3 Food not of animal origin (FNAO)

From 1 January 2006, FNAO import controls are harmonised at Community level by Regulation (EC) No 882/2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules (EU Regulation 882/2004). The provisions of the EU Regulation are directly applicable but are given effect at national level by the Official Feed and Food Controls (England) Regulations 2006 (and parallel legislation in Scotland, Wales, and Northern Ireland).
EU REGULATION 882/2004

Standards Agency powers to make declarations regarding import conditions for particular products. These conditions would apply with immediate effect.
OTHER LEGISLATION

This introduces EU-wide harmonised rules for import controls for FNAO. The requirements (at Articles 15 to 25) extend to foods not already covered by Directive 97/78/EC (POAO Veterinary Checks regime). These cover controls in relation to materials and articles in contact with food as well as cleaning and maintenance products and processes, and pesticides.
THE OFFICIAL FEED AND FOOD CONTROLS (ENGLAND) REGULATIONS 2006

For certain areas, for example, contaminants, there are specific EU harmonised requirements for foods which can be applied at point of import as well as inland. These EU requirements are implemented in the UK by separate legislation but the powers to deal with non-conforming food at import are those contained in the Official Feed and Food Controls (England) Regulations 2006.
EXTRA CONTROLS FOR HIGH RISK PRODUCTS

The Official Feed and Food Controls (England) Regulations 2006 give effect to Articles 15 to 25 of EU Regulation 882/2004 in England only. Parallel legislation is in place in Scotland, Wales, and Northern Ireland. The Regulations give PHOs/EHOs powers to perform official controls, which could include inspecting, sampling and detaining food consignments. Powers are also given to take action to control consignments that dont comply with import conditions or are unsafe to eat. Where consignments are found to be non-compliant a legal notice can be served requiring the re-export (outside the EU), destruction, processing or alternative use. The Regulations also include a mechanism for ensuring that where there is serious or imminent risk to public health, control measures may be put in place. In particular, it may be used to ensure that Emergency Decisions made at EU level are implemented without delay. It does so by giving the Food
36 APHA Handbook 2007

Specific emergency controls are in place for certain food products not of animal origin from specified countries to reduce known human or animal health risks. See a list of such foodstuffs with current EU restrictions http://www.food.gov.uk/multimedia/pdfs/ foodstuff_controls.pdf (pdf document). Where emergency controls exist, there is usually a requirement for the Port Health Authority to conduct documentary checks and sampling for analysis or examination. Most FNAO may enter through any port, although importers should contact the port or contact the local authority in whose area the port is situated, to check that the port has the necessary facilities in place to handle food. Importers should also be aware that some products from specific countries are subject to emergency controls and can only enter into the UK through designated ports. These are products likely to be contaminated with aflatoxins (such as nuts) and products that may be contaminated with radiocaesium following the Chernobyl power station incident (such as cranberries, blackberries and uncultivated wild mushrooms). Lists of designated ports for these products can be found in the table opposite.

TABLE: DESIGNATED PORTS FOR HIGH RISK FOODS Commission Decision 2006/504/EC Product (including Country of food containing) Origin Brazil nuts in shell Brazil pistachios Designated UK Ports for Import of:figs, hazelnuts and pistachios Iran cranberries, blackberries and other fruits of the forest and uncultivated wild mushrooms. Commission Regulation 1635/2006, Annex I Country of Origin

Turkey

Albania, Belarus, Bosnia & Herzegovina, Bulgaria, Croatia, Liechtenstein, Former Yugoslav Republic of Macedonia, Moldova, Montenegro, Norway, Romania, Russia, Serbia, Switzerland, Turkey and the Ukraine

peanuts Belfast International Airport Belfast Dover Falmouth Felixstowe GatwickAirport Goole Glasgow Prestwick Airport Grimsby Harwich Heathrow Hull Immingham Ipswich Larne Leith Liverpool London (including
Tilbury, Thamesport and Sheerness)

China; Egypt                           

Manchester (including
Ellesmere Port)

Manchester Airport Manchester Container base Manchester International Freight Terminal Middlesbrough Southampton

  

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SECTION:

SECTION: 2

CHANGES TO CONTROLS HIGH RISK PRODUCTS

EU Regulation 882/2004 (Article 15(5)) provides that the Commission may issue a list of high risk FNAO. These products will be identified on the basis of known or emerging risk, and will be subject to increased import controls at the point of entry. The frequency and nature of such checks will be specified by the Commission when the products are identified. The enhanced controls provided for by these arrangements include; prior notification, import through designated ports only, and specified documentary and physical checks at points of entry.

As the Commission had not yet issued a list of high risk products, it is not possible at this stage to legislate for these products at a national level. It is proposed that once the list of products has been issued by the Commission, the national legislation will be amended appropriately. In the meantime, current safeguard measures will continue to apply and further measures may be introduced under the provisions of the EU General Food Law Regulation (178/2002) such that public and animal health protection will not be compromised by the delay. These measures provide similar enhanced requirements such as specified checks and, where relevant, entry through designated ports.

2.4 Products Of Animal Origin

Imports are controlled through a system of checks aimed at making sure that the products meet Community standards in terms of animal and public health. This system of checks is commonly referred to as the veterinary checks regime. Checks are carried out at Border Inspection Posts (BIP), designated points of entry into the Community.
VETERINARY CHECKS

In the UK, Port Health Authorities or Local Authorities operate BIPs approved for the import of POAO. A BIP only designated for the landing of products not for human consumption would be operated by The State Veterinary Service (SVS) in England and the devolved administrations in Scotland, Wales and Northern Ireland. Products arriving at sea ports and airports which are not an approved BIP or not approved for that product cannot be redirected to an approved BIP; they will be treated as an illegal import and refused entry into Europe.
PRODUCTS SUBJECT TO IMPORT CHECKS

European Council Directive 97/78/EC is the main decision setting out the principles of veterinary checks on imports. The Products of Animal Origin (Third Country Imports) (England) Regulations 2006 adopt the provisions of the directive into English law. Equivalent regulations exist for Wales, Scotland and Northern Ireland.
BORDER INSPECTION POSTS

Commission Decision 2002/349/EC lists the products that are subject to veterinary checks and includes products such as: red meat and poultry and foods containing these fish and shellfish dairy products such as milk, butter, cheese, yoghurt Honey Hay and straw

A port can only be designated as a BIP if it meets the approval requirements laid down in Commission Decision 2001/812/EC, and has been inspected by officers from the European Commission. The BIP requirements relate to the provision of facilities for the checking of products and application of procedures for controlling their import.
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BIPS in the UK

39

39

SECTION: 2

IMPORT CONDITIONS

IDENTITY CHECK

Products can only be imported from third countries that have been approved by the Commission. Products must also originate from an approved premise and comply with animal and public health conditions. Import conditions are laid down in specific decisions by country and product. A consignment must comply with these import conditions to be permitted free circulation within the EU. As a general rule, all products of animal origin intended for human consumption will require health certification issued by the competent authority of the exporting country containing declarations of compliance with the public and animal health criteria laid down in the import conditions. Consignments of products of animal origin cannot be removed from the BIP until all veterinary checks have been completed and any fees required, paid.
COMMON VETERINARY ENTRY DOCUMENT

All consignments are subject to identity checks which involves the verification that the product, health marks, stamps and other necessary product and or package information conforms to the declaration on the health certificates and accompanying documentation.
PHYSICAL CHECK

Consignments must also be physically checked. The physical check may include sampling the product to look for pathogenic micro-organisms or illegal contaminants such as veterinary drugs residues or heavy metals. From time to time, BIPs may be instructed by the European Commission via their national governments, to vary the rate of checking and type of sampling because of known problems in the exporting country.
PHYSICAL CHECKING FREQUENCY

The Common Veterinary Entry Document (CVED) is a document that shows that the necessary checks have been carried out on entry into the EU and can be found in Commission Regulation 136/2004. After the checks are finished the CVED will be completed. The checks that have been carried out will be indicated and the document signed and stamped. The original CVED will be returned to the importer/agent and must travel with the load to the first establishment where it should be retained. The blank CVEDs are available on the TRACES system https://sanco.cec.eu.int/traces/ Importers may complete their declaration, contained in Part 1 of the form on-line.
DOCUMENTARY CHECK

Commission Decision 94/360/EC prescribes the level of physical checks for certain products. In general the minimum number of consignments to be subjected to a physical check are 20% for meat, meat products, fish, fishery products, 50% for poultry meat, honey, dairy products, and at between 1% and 10% for most products of animal origin that are not intended for human consumption (balai products). The European Union has negotiated equivalence agreements with New Zealand and Canada. Imports from these countries are subject to lower physical checks and the charges levied for imports may be at a reduced level.
PRE NOTIFICATION

The documentary check is the assessment of the CVED, public and or animal health certificates and accompanying commercial documentation, which may include bills of lading, invoices and packing lists.

A requirement of the legislation is that importers notify the authority responsible for the BIP of the intended arrival of all products of animal origin. It is usual for this notice to be the submission of the CVED by the importer or their agent. The TRACES system can be used to submit the CVED document to the BIP.

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APHA Handbook 2007

Suffolk Coastal Port Health Authority

Address: Avocet House, Trinity Terminal, The Dock, Felixstowe, Suffolk IP11 8SH Telephone: (01394) 614933 (10 lines) Fax: (01394) 673671 e-mail: port.health@suffolkcoastal.gov.uk website: www.suffolkcoastal.gov.uk Head of Health: Phil Gore, Direct Line : (01394) 444286 Office opening hours: Monday to Friday: 6.30 - 22.00 Saturdays, Sundays and Bank Holidays: 6.30 - 14.30

CHARGING

There is a standard minimum charge to cover the cost of veterinary checks and this must be paid before the consignment may be released for free circulation. Where the cost of inspection is more than the standard minimum charge, the actual cost can be levied. Further charges for laboratory examination or analysis may also be levied.
SATISFACTORY CHECKS

Where, veterinary checks on a product reveal that a consignment is non-compliant, a notice is served requiring that product is to be re-exported or destroyed. An appeal may be brought to a Magistrates Court. This right must be exercised within one month of the notice being served. Judicial Review is still the only form of redress available for some enforcement notices under the Regulations. On receipt of a notice, recipients are advised to contact their legal advisers if they think they may wish to appeal against the notice.
SMUGGLED IMPORTS

SECTION: 2

On satisfactory completion of checks at a BIP, products may be released for free circulation into the Community. Consignments may also be released for purposes other than human consumption or removal under customs control to another member state where the product will be finally cleared.
UNSATISFACTORY CHECKS

The responsibility for enforcing the controls in relation to illegal imports at ports has been assigned to Customs. Local Authorities are responsible for this activity inland.
PERSONAL IMPORTS

Products failing to satisfy import conditions may be re-exported to a country outside the EEA. However, if the consignment is deemed to be a risk to human/ or animal health, or where the person responsible for the consignment fails to comply with a direction to re-export, it must instead, be sent for destruction by incineration. All costs for destruction are to be met by the person responsible for the consignment.

The rules on personal import allowances have been tightened from 1 January 2003. This means that meat, milk, and their products are banned from entering the United Kingdom from most Non-EU countries. Certain allowances are permitted from particular countries, details of which are available on the DEFRA website.

2.5 Personal Imports of Animals and Animal Products

Personal Import Rules are as follows:MEAT, MILK, MEAT PRODUCTS AND MILK PRODUCTS

commercially branded packaging, unopened unless in current use.

OTHER ANIMAL PRODUCTS (E.G. FISH, SHELLFISH, HONEY AND EGGS)

Permitted from another EU Member State (see list below) or Andorra, the Canary Islands, the Channel Islands, the Isle of Man, Norway and San Marino for personal consumption but must appear healthy; Up to 5kg (combined total weight) per person for personal consumption permitted from the Faeroe Islands, Greenland, Iceland, Liechtenstein or Switzerland but must appear healthy; Not permitted from any other country apart from a limited quantity of powdered infant milk, infant food and special foods required for medical reasons. Items must not require refrigeration before opening and must be in
42 APHA Handbook 2007

Permitted from another EU Member State (see list below) or Andorra, the Canary Islands, the Channel Islands, the Isle of Man, Norway and San Marino for personal consumption but must appear healthy; 1kg each per person for personal consumption permitted from certain other countries but must appear healthy (The rules vary by product and country). Further information can be found at:http://www.defra.gov.uk/ animalh/illegali/allow/ allowances.htm

There are many plant pests and diseases, which if they were to become established, could cause serious damage to our crops and plants. Official controls and restrictions on the import, movement and keeping of plants, plant pests and other material e.g. soil are vital to help prevent the introduction and spread of harmful organisms. Council Directive 2000/29/EC sets out the restrictions and protective measures which aim to protect plant health within the Community. The Plant Health (England) Order 2005 implements these controls. Defra is responsible for implementing the Order in England and Wales (on behalf of the National Assembly for Wales) and SEERAD in Scotland. Separate but similar arrangements apply in Northern Ireland. The Plant Health Directive (Council Directive 2000/29/EC) establishes the Community plant health regime. It contains measures to be taken in order to prevent the introduction into, and spread within, the Community of serious pests and diseases of plants and plant produce (including fruit). In April 2001 the Commission brought forward proposals for changes in a number of areas, mostly related to checks on third country imports.

The changes, include: the introduction of charges to cover costs of import inspections; a requirement to inspect all consignments of plants and all consignments of some types of plant produce imported from third countries, with scope for agreement to reduce the level of checking for low-risk consignments; a requirement that plant health checks be carried out prior to Customs clearance; the option for Member States not to apply the current exemption from the requirement for a phytosanitary certificate for small quantities of plants and plant produce in passengers baggage; a requirement to register all importers of plant health controlled goods; provision for plant health checks to be made at point of destination, rather than point of entry; a requirement for importers to provide advance notice to Plant Health Authorities of the imminent arrival of controlled materials.

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Import Controls

SECTION:

2.6 Plant Health Controls

SECTION: 2

2.7 Personal Imports of Plants and Plant Products

BAGGAGE CONCESSION (NOT APPLICABLE TO POSTAL IMPORTS)

Small quantities of controlled material may be imported without phytosanitary certificates providing they are: in personal baggage, intended for household use and not intended for use in the course of trade or business, free from signs of pests and diseases. Providing these conditions are satisfied controlled plants and/or plant products and/or produce may be imported without a phytosanitary certificate by each traveller up to the limits set out below:
FROM NON-EU COUNTRIES IN THE EUROMEDITERRANEAN AREA

cut flowers and any parts of plants together forming a single bouquet (maximum of 50 stems), and a single spray or wreath of parts of trees including dried cones, leaves and branches for decoration or one cut coniferous tree less than 3 meters in height, and five retail packets of seeds (but not seeds of potatoes), and five non-manufactured pieces of wood, without bark, up to 1 metre in length.
FROM ALL OTHER NON-EU COUNTRIES

2kg of fruit and vegetables, and cut flowers and any parts of plants together forming a single bouquet (maximum of 50 stems), and five retail packets of seeds (but not seeds of potatoes). For more information see Plant Health website www.defra.gov.uk/planth/ph.htm or Email Plant Healthplanthealth.info@defra.gsi.gov.uk

five plants and five tree seedlings, except in bonsai form, and 2kg of bulbs, corms, tubers (but not potatoes) and rhizomes and 2kg of fruit and vegetables, and 2kg of Castanea (chestnuts), intended for human consumption, and

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APHA Handbook 2007

International catering waste (ICW) is controlled as it presents a risk to animal health were it to get into the animal feed chain. Defra International Animal Health Division has the policy responsibility for controlling the import, storage and disposal of animal by-products. The State Veterinary Service (SVS) are responsible for overseeing the effectiveness of controls on their behalf. ICW is animal product food waste, and any other material that it is mixed with (including disposable cutlery, plates etc), or contaminated by it, that comes from a means of transport (ships and aircraft) operating internationally (outside the EU). In legislation animal product waste is described an animal by-product. There are different classifications of animal by-product and disposal rules are set for each. ICW is classed as Category 1 waste. Such waste can usually only be disposed on by incineration or rendering, however, a special agreement has been reached for which allows it to be disposed of in approved landfill sites. However, stricter rules apply for the burial at landfill to prevent wildlife coming into contact with it. Regulation (EC) No 1774/2002 of the European Parliament and of the Council controls International catering waste. This regulation sets out Community requirements for the control, importation and disposal of animal byproducts.
THE PRODUCTS OF ANIMAL ORIGIN (THIRD COUNTRY IMPORTS)(ENGLAND) REGULATIONS 2006.

General guidance for waste producers on the requirements for the handling and disposal of ICW landed from boats, ships and aircraft that have visited non EU countries is to be found on the Defra website. Guidance for officers responsible for the enforcement of the legislation at seaports and airports is currently in draft.
THE ANIMAL BY-PRODUCTS REGULATIONS 2003

These regulations give effect to Regulation (EC) No 1774/2002 laying down the rules concerning animal by-products not intended for human consumption. Under these regulations international catering waste is always to be treated as Category 1 animal by-products. The disposal of all by-products, other than international catering waste, is controlled by this legislation irrespective of its origin. This legislation is enforced by Local Authorities Trading Standards Departments. The Merchant Shipping and Fishing Vessels (Port Waste Reception Facilities)
REGULATIONS 2003

These regulations have been updated following the EU Directive on port waste facilities for ship generated waste and cargo residues. They provide a mechanism for landing waste from shipping for appropriate disposal and prevent it from being disposed of at sea. This legislation controls the landing of waste and the provision of appropriate facilities. This legislation is enforced by the Maritime and Coastguard Agency. Further information and guidance can be accessed on the Defra Website at:http://www.defra.gov.uk/animalh/ int-trde/icw/
IMPORTS BRANCH

equivalent regulations exist in Scotland, Wales and Northern Ireland. Regulation 29 sets out the Community requirements for the import of products of animal origin into the UK from outside the EU. This regulation implements the import provisions of Regulation (EC) No 1774/2002 in the UK. Regulation 30-33 control the approval of landfill sites for disposal. These regulations are enforced by local authorities and port health authorities.

International Animal Health Division Defra, 1A Page Street, London. SW1P 4PQ Fax No: 020 7904 6508 email: iah-imports@defra.gsi.gov.uk By-products including international catering waste 020 7904 6704 or 020 7904 6506 APHA
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2.8 International Catering Waste

Bewator Systems Are First Port of Call For Access Security in the Tyne
Background
The Port of Tyne is one of the UKs busiest and most modern ports. Located on Englands North East coast, it offers a comprehensive handling service for forest products, steel and metals, cars, and bulk products. The Port has 6.2 hectares of undercover storage within the secure port complex. This comprises 3.5 hectares of multi-user warehouses and sole occupancy warehouses, and 2.7 hectares of common-user, customs-approved transit sheds. These warehouses are connected to a warehouse management system, which tracks all pallet movements by use of bar codes and radio data terminals, resulting in substantial time and cost savings. We at Initial pride ourselves on meeting our customers needs with the right solution, first time, every time, states Mike Bexton of Initial Fire and Security. This application demanded central, integrated control of all these access points, as well as being reliable and easy to use. The Entro system that we implemented can cater for up to 512 access points and up to 12,000 users and although the Ports ultimate requirements are very considerable they are still well within the capacity of one Entro system.

Installation
The integration of the access control points within the Port has begun with Warehouse 21, a 17,000m2 building, which could easily accommodate two and a half football pitches. This warehouse currently has a total of 15 access points and some 100 plus users. All of the users of the warehouse have been entered into the Bewator Entro system, and allocated access rights to areas where they have security clearance. Most vehicles gain entry into the warehouse by pulling up to the entry point and presenting their magnetic card to a reader. However the onsite tugs, which are constantly going backwards and forwards within the complex, are fitted with vehicle-mounted tags, which speeds up access by requiring them only to slow down to allow the tags to be read, before proceeding. Using Entro, the Ports Security and Warehousing departments are responsible for programming all cards and tags to provide them with individualised access rights; they are also able to monitor and record their daily use. Over the coming months, the rest of the Ports complex of warehouses will be integrated into the Bewator Entro PC system, controlling a total of some 1500 users and 50 access points.

Making the choice

High levels of security are essential in an environment like this, with vast volumes of product being shifted on a daily basis. The challenge for the Port is to maintain security in a multi-user environment while allowing operations to run smoothly and quickly. The facility, for example, has to be a dynamic working environment as well as a safe place to store goods. For several years, Bewators stand-alone access control systems have been used on each warehouse individually. This has allowed authorised personnel to gain access to controlled parts of the Port, using a combination of handheld cards and vehicle-mounted tags. The system was installed by the Newcastle branch of Initial Fire and Security. The company was also responsible for many of the access control installations alongside the CCTV, Intruder and Fire Detection Systems. Initial finds that its customers requirements increasingly demand that every system is designed to integrate fully with every other function and system of a building or complex. With this in mind, the Port of Tyne system was installed from a design tailored to meet the unique requirements of the project. The next stage in the evolution of the security facilities is a PC-based system to provide centralised monitoring and control of all access points throughout the Port.

Results
Initial was able to take the existing systems, which incorporated access control points for some eight different warehouses and answer the customer requirement by integrating them into one of the largest single systems in the UK - certainly in terms of sheer physical size, says Initial Fire and Securitys Mike Bexton. The fact that an installation of this size can be controlled so easily from just one PC shows how versatile and sophisticated the Bewator Entro system is.

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3.1 Live Animal Imports

INTRODUCTION

of the expected date of import. All live animals, with the exception of certain cats and dogs and other rabies susceptible species, arriving from countries outside the European Union must be checked at approved Border Inspection Posts. Other controls are in force for the excepted species and are detailed below. The checks include a check on the accompanying documents, an identity check and may include a physical check. A fee will be charged by DEFRA for these checks. Importers are advised that there are detailed and complex rules for imported live animals and are advised to contact the DVM for specific guidance. Information on the latest developments in Animal Imports is often issued to importers as Customer Information Notes which are available on Defra website.
REQUIREMENTS FOR IMPORTS OF CATS, DOGS AND OTHER RABIES SUSCEPTIBLE SPECIES

In order to ensure that animal and human diseases are not imported into the United Kingdom via imported animals, a system of controls is enforced by the Department of the Environment, Food and Rural Affairs (DEFRA), Port Health Authorities (PHAs), and Her Majestys Revenue and Customs, (HMRC). The Master of a ship or Commander of an aircraft must, if the vessel or aircraft is suitably equipped, notify the proper authority before arrival of the presence of animals or captive birds, and the occurrence of mortality or sickness amongst such animals or birds. If the ship or aircraft is not so equipped, notification of the authorities must take place immediately on arrival in a district of their presence and the occurrence of mortality etc. All animals on board ships or aircraft must be securely confined so that they cannot escape or come into contact with any other animal(s). Animals intended for import must be securely confined and not landed until they are collected by an authorised carrying agent. The proper authority may be a Port Health Authority for a port health district or a Local Authority if no such district is established. The system of controls enforced by DEFRA rely primarily on imported animals, with the exception of certain cats and dogs and other rabies susceptible species, being accompanied by health certification and being subject to post-import veterinary inspection. The controls fall into two main categories: those for imports from the European Union and those from third countries. Most live animals consigned to the United Kingdom from other Member States must originate from an approved establishment and be accompanied by an official health certificate. Single Market rules do not require routine or public health checks at ports of entry, however, except in the case of registered horses and live fish and shellfish, all importers must notify the Divisional Veterinary Manager (DVM) of their intention to import at least 24hours in advance

The Pet Travel Scheme (PETS) is the system that allows pet cats and dogs and more recently rabbits, ferrets etc., from certain counties to enter the UK without quarantine as long as specific rules are complied with. It also means that UK Nationals can, having taken their pets to those countries, bring them back without the need for quarantine. PETS only applies to pet cats and dogs including guide dogs and hearing dogs and certain other small domestic animals, is limited to pets coming into the UK from certain countries and territories and generally only operates on certain sea, air and rail routes to England. Pet animals complying with the requirements of PETS may not be imported into the UK on privately owned water craft. Animals from non-qualifying countries must spend 6 months in quarantine.
N.B It is against the law in Great Britain to possess certain types of dogs.

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Travellers are advised to visit the DEFRA web site www.defra.gov.uk or phone the PETS Helpline on +44 (0) 870 2411710 for the latest information on qualifying countries and routes. No cat and dog or other rabies susceptible species which are not covered by any of the above schemes may land in UK unless an import licence has been obtained from DEFRA.
See section 3.4 for further information

ENDANGERED SPECIES

Many rare or endangered species are subject to additional licensing controls under the European Wildlife Regulations, which implement the Convention on International Trade in Endangered Species (CITES).Further details about the requirements may be obtained from DEFRA. CITES is enforced at sea and airports by HMRC.

3.2 The Welfare of Animals in Transit

The EU rules governing animal welfare in transit are set down in Directive 91/628/EEC as amended by Directive 95/29/EC and implemented by the Welfare of animals (Transport) Order 1997 as amended (WATO 1997) This legislation makes it an offence for any person to cause, or permit, the transport of an animal in a way which causes, or is likely to cause injury or unnecessary suffering. The legislation provides journey times, feeding and watering intervals and rest periods for animals. Powers are given to local authorities and the State Veterinary Service to enforce the legislation. WATO 1997 applies to the transport of all animals by road, sea, air and rail. The Master is responsible for the welfare of livestock whilst being carried on the vessel to ensure the conditions are satisfactory and animals are tended as required. All transporters carrying live vertebrate animals on a journey of over 50 km within, and to or from the EU must be authorised. The authorisation must be issued by the Member State where the transporter is established; or if the transporter is based in a Third Country, by any one Member State of the EU. Authorisations issued by GB are either General or Specific, depending on circumstances. A General authorisation (which can only apply to GB based transporters) covers transport other than that which requires a Specific authorisation. A Specific authorisation is required for any transport of cattle, sheep, pigs, goats and horses by sea air and rail. Also for transport of those species by road on journeys of 8 hours or more. A Specific authorisation is required by a Third Country transporter (authorised by GB) for any transport of animals regardless of species, method, or journey length. Animals should be accompanied during transport by a competent person.

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Maximum journey times for farm animals and horses vary and depends on the age of the animals and the standards of the vehicle. Some journeys must include a mid-journey rest stop. Farm animals and horses must be accommodated for at least 24 hours, during which they must be fed and watered, at the place where the journey is to commence. After the maximum permitted journey time the animals must be unloaded from the vehicle and rested, fed and watered for a minimum of 24 hours. This must be at an EU approved staging point if further transport is intended.

Route plans are required for the transport of cattle, sheep, pigs and goats and unregistered horses on journeys of over 8 hours. The transporter should submit a route plan to the Divisional Veterinary manager (DVM) where the journey begins. This is stamped and signed and issued to the transporter with an export health certificate. The plan must accompany the animals during transport; and after the journey the plan must be signed by the transporter and returned to the issuing DVM. An Animal Transport Certificate must accompany animals on all other journeys.

3.3 Procedures for Pet Owners in the UK

WHAT YOU NEED TO DO TO BRING YOUR DOG OR CAT INTO THE UK

To bring your pet cat or dog into the UK under the Pet Travel Scheme (PETS) from one of the qualifying countries you must carry out the following procedures in the order shown. If your pet is resident in France, Denmark or Sweden, these may be done in a different order. Your pet may only enter the UK using an approved transport company and route.
HAVE YOUR PET MICROCHIPPED

the UK the blood test can be carried out in another qualifying country. The passport will become valid for re-entry to the UK 6 calendar months after the date the blood sample was taken which gave a satisfactory test result. The passport will remain valid provided the animals rabies vaccination boosters are kept up to date. These must be administered before the valid until date in section IV of the passport.
TICK AND TAPEWORMS TREATMENT

Before any of the other procedures for PETS care carried out, your pet must be fitted with a microchip so that it can be properly identified.
HAVE YOUR PET VACCINATED

After the microchip has been fitted your pet must be vaccinated against rabies.
ARRANGE A BLOOD TEST

The animal must be treated for ticks and tapeworms between 24-48 hours before being checked-in to travel into the UK. If you are taking your pet on a day trip abroad, it will need to be treated in the UK between 24 and 48 hours before it is checked in for the return journey. The treatment must be administered by a qualified veterinary surgeon. After treatment the vet must complete sections VI and VII of the animals pet passport.
FERRETS

After your pet has been vaccinated, it must be blood tested to make sure that the vaccine has given it a satisfactory level of protection against rabies.
DOCUMENTATION

To bring your ferret into the UK the procedure is the same as outlined above EXCEPT THAT ferrets do NOT require a blood test. A six calendar months wait is applicable in certain circumstances. We would recommend that you contact Defra for further advice and information by calling the PETS helpline +44 (0) 870241 1710 or visit http://www.defra.gov.uk/animalh/ quarantine/index.htm

If the animals blood test is satisfactory, a government-authorised vet can issue an EU pet passport. These vets are known as Local veterinary inspectors (LVIs). A passport can also be issued to a pet after it has been microchipped and vaccinated. For re-entry to
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When a vehicle loaded with animals is carried on a vessel a number of additional precautions are necessary to protect properly their welfare in these circumstances. The RO/RO vessel on which a livestock vehicle is transported must provide suitable conditions for it. These include ensuring that the vehicle is stowed, and when necessary secured, in a position which provides adequate ventilation for, and access to the animals. The Master of the vessel has a duty not to carry livestock if the anticipated weather conditions are such that the animals could be caused injury or unnecessary suffering.
LOCATION

the experience gained from monitoring livestock vehicles on ferries, the following recommendations should be followed when carrying vehicles which meet the construction criteria regarding ventilation and their height. Four-tier vehicles are not considered suitable for RO/RO use, because of their very restricted ventilation and headroom within the livestock tiers. Three-tier vehicles, because of their limited ventilation and headroom, should only be stowed in totally enclosed vehicle decks when the ambient temperature in the vehicle deck is below 20C. When the ambient temperature is 20C or above, or is likely to become so during the voyage, three-tier vehicles should only be stowed on open or semi open vehicle decks, where the livestock will have the benefit of natural ventilation. Two-tier and single-deck vehicles may be stowed on any suitably ventilated vehicle deck.
VEHICLE DESIGN, CONSTRUCTION AND USE

There are three possible locations on a vessel for RO/RO carriage of a livestock vehicle:a. in a totally enclosed space where ventilation is provided by mechanical fans; b. in a partially enclosed space where ventilation is dependent on natural airflow, and sometimes partly by mechanical fans; c. on a deck which is wholly open and ventilated naturally Subject to proper ventilation and access, it is preferred that livestock vehicles are loaded last and unloaded first. The stowage position for least movement is mid-length, central and close to the water-line of the vessel. When a horse is carried in a vehicle and confined in a stall, the vehicle should be positioned so that the horse is facing across the vessel if it is unstabilised. As a result of scientific research and

The livestock vehicle container must comply with the relevant design, construction and use provisions of the legislation, which are to be found in The Transit of Animals (Road and Rail) Order 1975, The Transit of Animals (Amendment) Order 1988 and The Welfare of Animals during Transport Order 1992, when it is used on any road within Great Britain. In addition there are other provisions within the Welfare of Animals during Transport Order 1992 specifically relating to the transport of animals in road vehicles on board ship.

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3.4 Carriage and Welfare of Farm Animals and Horses in Vehicles on RO/RO Vessels

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STRENGTH

The container must be of sufficient strength to withstand the additional stresses which may be encountered during transport by sea. The connections between the container and the vehicle or trailer must be of sufficient strength to cope with the extra forces which may be exerted by the motion of the vessel at sea.
STABILITY

a) Three-tier Containers (Note: these should be restricted to open or semi-open decks when the ambient temperature is 20C or above). Each side of each tier of the container should be provided with a continuous longitudinal ventilation aperture of a minimum depth of 250mm (but preferably 300mm or more), fitted close to the top of the tier. b) Two-tier Containers The container should be provided with sufficient ventilation apertures in each side of each tier to ensure adequate airflow in all circumstances of carriage on the vessel. A number of different arrangements are possible but (i) below is the preferred option. i) Ventilation apertures of a total area equal to 20% of the total stockable floor area of the container should be provided in each side of it (i.e. the total of all apertures should equal 40% of the floor area). These apertures should, so far as is practicable, be evenly distributed between the tiers and along the vehicle length. The major part of the apertures should be fitted close to the top of each tier. ii) Two horizontal longitudinal ventilation apertures can be provided in each side of each tier which have a total area of less than (i) above. Such an arrangement can give equivalent ventilation because faster airflow results, provided there is substantial separation between the two. To achieve a faster airflow the depth of each ventilator and vertical separation between them are critical. iii) Any other arrangement which can be shown to provide ventilation equivalent to (i) above. c) Single Deck Containers Small single deck vehicles and trailers used to carry individual or very small groups of animals should be provided with sufficient ventilation apertures for carriage within an enclosed vehicle deck.

The centre of gravity of the loaded vehicle should be as low as possible. The overall stability of the vehicle may be improved by fitting landing legs or using other means to relieve the suspension and to broaden the supported width, particularly at the front of articulated trailers.
SECURING

The vehicle and its container must be fitted with sufficient securing points of adequate strength and appropriately spaced along the length of each side, to enable the loaded unit to be properly secured to the vessel to prevent overturning or lateral movement. A proportion of the securing points should be fitted as close as possible to the outside of the vehicle. In general, one securing point should be fitted close to each corner of the container, and others along each side of it at intervals of no more than 3 metres.
VENTILATION

Adequate ventilation of the interior of the livestock container is essential. Airflow around the vehicle is often severely restricted, especially when the vehicle is stowed on an enclosed deck. ln addition, air movement within the vehicle container is further restricted by the animals themselves and is dependent on there being adequate space above them. Ventilation apertures must, where necessary, be fitted with suitably spaced guard rails to prevent parts of the animal protruding. It is recommended that a proportion of the apertures should be fitted with external shutters or other means of closure, so that ventilation can be adjusted to suit the varying conditions which may be encountered during a journey.
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