Occupational Hazard Datasheets - Ship Cook, Merchant Marine

International Hazard Datasheets on Occupation

Ship Cook, Merchant Marine

What is a Hazard Datasheet on Occupation?

[Hazards]

[Preventive Measures]

[Specialized Information]

[List of Datasheets]

This datasheet is one of the International Datasheets on Occupations. It is intended for those professionally concerned with health and safety at work: occupational physicians and nurses, safety engineers, hygienists, education and Information specialists, inspectors, employers ' representatives, workers' representatives, safety officers and other competent persons.

This datasheet lists, in a standard format, different hazards to which ship cook, merchant marines may be exposed in the course of their normal work. This datasheet is a source of information rather than advice. With the knowledge of what causes injuries and diseases, is easier to design and implement suitable measures towards prevention.

This datasheet consists of four pages:

Page 1: Information on the most relevant hazards related to the occupation.
Page 2: A more detailed and systematized presentation on the different hazards related to the job with indicators for preventive measures (marked and explained on the third page).
Page 3: Suggestions for preventive measures for selected hazards.
Page 4: Specialized information, relevant primarily to occupational safety and health professionals and including information such as a brief job description, a list of tasks, notes and references.

What is dangerous about this job?

Ship Cooks work aboard ships and therefore share many hazards common to all seafarers: falling outboard and drowning, slipping, tripping and falling on deck, from gangways or ladders at sea or in port, constant lack of stable ground under feet, long separation from families and friends, lower sides of port life, etc.
While working in the galley that is often cramped and is rolling and pitching with the ship, Ship Cooks may suffer from burns and scalds, may have their fingers and hands cut, stabbed or even amputated by knives, other sharp tools, and galley machines
The job of a Ship Cook is physically difficult: it involves repetitive strenuous movements, standing for long periods of time, moving heavy loads - while trying to keep balance on a rolling and pitching galley floor. All that may result in pains and other problems in hands, arms, legs, low back, and other body parts
Ship Cooks deal with food and water that may get spoiled. This may endanger the health, working ability, and even lives, of cooks themselves and of other crewmembers

Hazards related to this job

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[Preventive Measures]

[Specialized Information]

[List of Datasheets]

Specific preventive measures can be seen by clicking on the respective in the third column of the table.

Accident hazards

Slips, trips and falls on wet and slippery floors while moving about the galley (esp. while carrying pots, pans, etc.), aggravated by ship's sudden evolutions, rolling and pitching, and also from unstable work-surfaces

Fall from ship into water from deck and ship structures while off-duty

Fall from gangways or ladders, when climbing into ship, esp. when climbing to the ship from a boat

Struck by unsecured objects falling from galley shelves and ovens during ship's sudden maneuvers

Cuts and stabs caused by knives and other sharp tools

Finger and hand injuries, incl. amputations, caused by kitchen machinery: cutters, slicers, saws, mincers, etc.

Eye injury caused by flying particles of bones, etc

Burns and scalds caused by contact with hot surfaces and utensils (incl. accidental contact while trying to maintain balance), by splashed hot cooking oil, fat, soup, water or other hot substance, by hot vapors, or by burner flashback, aggravated by ship's sudden maneuvers

Electric shock caused by defective electrical equipment and installation

Fire hazard caused by heat sources: ovens, grills, etc.

Fire and explosion hazard caused by presence of fuels and other flammable materials in the galley

Risk of being trapped inside walk-in refrigerators and freezers

Bites and stings by pest (e.g., rodents)

Involvement in work accidents, as a result of verbal or written misunderstanding and lack of communication between workers not speaking the same language

Physical hazards

Exposure to microwave radiation leaking from defective microwave ovens

Exposure to thermal radiation from ovens and other heat sources

Vibration (incessant, high frequency, small amplitude) of the whole body caused by ship engines and transmitted by deck surfaces and other ship structures

Vibration-like motions (low frequency, large amplitude) of the whole body caused by ship rolling and pitching, esp. in high seas, possibly resulting in vestibular disturbances and/or sea-sickness

Exposure to excessive incessant noise caused by ship engines

Exposure to nuisance noise caused by kitchen and cooking machinery, utensils, etc.

Exposure to high temperatures, too high levels of relative humidity and to draughts, typical for a galley environment

Exposure to extreme cold and to abrupt changes from heat to cold and vise versa while entering and exiting walk-in refrigerators and freezers

Chemical hazards

Exposure to cooking fumes containing hazardous compounds (PAH), in particular during grilling

Exposure to spices and other food components which may cause allergic reactions in sensitive persons

Exposure to carbon monoxide, combustion products, smoke and fuel vapors in a galley equipped with fueled ovens

Exposure to detergents and cleaning compounds used for dishwashing and kitchen clean up, possibly causing skin rash and dermatoses

Exposure to toxic substances released sometimes when mixing different chemicals

Exposure to pesticides used to control insects, rodents, etc.

Biological hazards

Risk of poisoning while tasting food ingredients and meals at various stages of cooking

Exposure to raw vegetable and animal products which may cause allergic reactions

Risk of communicable diseases transmitted by pests, vermin, rodents, insects and other animals that may infest the ship, esp. the galley and adjacent quarters

Zoonotic diseases (e.g., brucellosis, tularemia, etc.) caused by handling of contaminated meat

Fungal diseases, in particular candidiasis caused by subcutaneous infections

Risk of communicable diseases transmitted by crewmembers or contracted ashore: tuberculosis, sexually transmitted diseases (incl. AIDS, syphilis, etc.), hepatitis A and B, respiratory infections, etc.

Ergonomic, psychosocial and organizational factors
Ergonomic hazards

Cumulative trauma disorders of upper extremities, caused by continuous repetitive (often strenuous) movements of arms, hands or wrists, while preparing food ingredients (esp. cutting, chopping, etc.)

Chronic fatigue and pains in lower back and legs, caused by prolonged standing, esp. during ship's sudden evolutions, rolling and pitching

Back problems caused by handling of heavy loads (moving large pots, etc.)

Exposure to certain spices may cause specific positive or negative sensitivity to their odors, and/or addiction or distaste

Various factors of physical and psychological discomfort caused by crowded and unstable living environment aboard ship, incl. lack of privacy, confined quarters, inadequate (by the shore standards) amenities, etc.

Psychological stress and personal problems caused by specific aspects of seaman's work, such as: continuous exposure to seafaring dangers; prolonged separation from family and from a stable social and cultural environment, etc.

Problems of interpersonal relations (sometimes resulting in violence) with other crewmembers (esp. those unsatisfied by food quality), aggravated by such specific factors as: strict discipline aboard ship; inability to avoid undesirable contacts; language and cultural differences among multinational crews

Preventive measures

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[Hazards]

[Specialized Information]

[List of Datasheets]

	Wear safety shoes with non-slip soles
	Wear safety helmet
	Wear steel-mesh protective gloves
	Install machinery guards to prevent amputations
	Check electrical equipment for safety before beginning work. Call a qualified electricity technician to examine suspect equipment
	Check microwave ovens for radiation leakage, and repair if needed
	Install effective exhaust ventilation and air conditioning to prevent air contamination and heat stress; use odor neutralizers if appropriate
	Adjust burners for clean burning, to reduce CO formation; install monitors to sound an alarm if CO level exceeds a hazard limit
	Arrange periodic visits by professional pest exterminator, to control pest population, and special visits in the case of heavy infestation
	Learn and use safe lifting and moving techniques for heavy or awkward loads; use mechanical aids to assist in lifting

Specialized information

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[Hazards]

[Preventive Measures]

[List of Datasheets]

Synonyms	Cook, boat; cook, mess

Definitions and/or description	Cooks and serves meals to crew aboard merchant ship: Cleans, cuts, and cooks meat, fish, and poultry. Serves food to crewmembers. Washes dishes and cleans galley and galley equipment. Requisitions supplies. Compiles cost records of food used [acc. to DOT, Cook, mess (water trans.)]

Related and specific occupations	Boatswain; cook, chief; galley helper; kitchen-help; mate, ship; purser; seaman

Tasks	Adding; baking; blending; boiling; brewing; catering; chopping; churning; compiling (records); cooking; cooling; contacting (customers); controlling (heat etc.); curing; cutting; decorating; defreezing; diluting; dumping (trash); flavoring; frying; glazing; grinding; heating; keeping (on heat, etc.); mashing; measuring; mincing; mixing; observing; ordering (supplies); pickling; planning (menu); portioning; preparing; purchasing; requisitioning (supplies); rinsing; roasting; rolling; sawing (meat, fish); seasoning; serving; shaping; slicing; spicing; spreading; squeezing; steaming; stewing; stirring; switching on/off; tasting; washing; weighing; wrapping

Primary equipment used	Beverage dispensing machine; boiler; bowls; brushes; can openers (manual or electrical); coffee machine; containers; cutters; cutting knives; dishes; dish-washing machine; food processor; forks; freezer; fryers; garbage grinder; glassware; grills; grinders; jars; meat and fish saws; mincers; mixers; ovens (electrical, gas, microwave or others); pans; pots; refrigerator; rinsing sink; roller; scales; shaper; slicer; spatula; spoons; steam kettle; trays; trolleys; urns for hot liquids; waste disposers; water heater; water tank

Workplaces where the occupation is common	Merchant ships

References	Encyclopaedia of Occupational Health and Safety, 4th Ed., ILO, Geneva, 1998, Vol.3, p. 98.2 - 98.5, 102.39 - 102.44. Encyclopaedia of Occupational Health and Safety, 3rd Ed., ILO, Geneva, 1984, Vol.2, p. 1327 - 1332. Kitchen Machines. Data Sheet 545 Rev.93, National Safety Council, USA, 1993. Health and Safety in Kitchens and Food Preparation Areas. Booklet HS (G) 55, HSE (UK), London, 1991. Personal Safety on Ships. Canadian Coast Guard, Ottawa, 1984 [CISDOC 85-1729].

[Top] [Hazards] [Preventive Measures] [Specialized Information] [List of Datasheets]

Accident hazards	Slips, trips and falls on wet and slippery floors while moving about the galley (esp. while carrying pots, pans, etc.), aggravated by ship's sudden evolutions, rolling and pitching, and also from unstable work-surfaces
	Fall from ship into water from deck and ship structures while off-duty
	Fall from gangways or ladders, when climbing into ship, esp. when climbing to the ship from a boat
	Struck by unsecured objects falling from galley shelves and ovens during ship's sudden maneuvers
	Cuts and stabs caused by knives and other sharp tools
	Finger and hand injuries, incl. amputations, caused by kitchen machinery: cutters, slicers, saws, mincers, etc.
	Eye injury caused by flying particles of bones, etc
	Burns and scalds caused by contact with hot surfaces and utensils (incl. accidental contact while trying to maintain balance), by splashed hot cooking oil, fat, soup, water or other hot substance, by hot vapors, or by burner flashback, aggravated by ship's sudden maneuvers
	Electric shock caused by defective electrical equipment and installation
	Fire hazard caused by heat sources: ovens, grills, etc.
	Fire and explosion hazard caused by presence of fuels and other flammable materials in the galley
	Risk of being trapped inside walk-in refrigerators and freezers
	Bites and stings by pest (e.g., rodents)
	Involvement in work accidents, as a result of verbal or written misunderstanding and lack of communication between workers not speaking the same language
Physical hazards	Exposure to microwave radiation leaking from defective microwave ovens
	Exposure to thermal radiation from ovens and other heat sources
	Vibration (incessant, high frequency, small amplitude) of the whole body caused by ship engines and transmitted by deck surfaces and other ship structures
	Vibration-like motions (low frequency, large amplitude) of the whole body caused by ship rolling and pitching, esp. in high seas, possibly resulting in vestibular disturbances and/or sea-sickness
	Exposure to excessive incessant noise caused by ship engines
	Exposure to nuisance noise caused by kitchen and cooking machinery, utensils, etc.
	Exposure to high temperatures, too high levels of relative humidity and to draughts, typical for a galley environment
	Exposure to extreme cold and to abrupt changes from heat to cold and vise versa while entering and exiting walk-in refrigerators and freezers
Chemical hazards	Exposure to cooking fumes containing hazardous compounds (PAH), in particular during grilling
	Exposure to spices and other food components which may cause allergic reactions in sensitive persons
	Exposure to carbon monoxide, combustion products, smoke and fuel vapors in a galley equipped with fueled ovens
	Exposure to detergents and cleaning compounds used for dishwashing and kitchen clean up, possibly causing skin rash and dermatoses
	Exposure to toxic substances released sometimes when mixing different chemicals
	Exposure to pesticides used to control insects, rodents, etc.
Biological hazards	Risk of poisoning while tasting food ingredients and meals at various stages of cooking
	Exposure to raw vegetable and animal products which may cause allergic reactions
	Risk of communicable diseases transmitted by pests, vermin, rodents, insects and other animals that may infest the ship, esp. the galley and adjacent quarters
	Zoonotic diseases (e.g., brucellosis, tularemia, etc.) caused by handling of contaminated meat
	Fungal diseases, in particular candidiasis caused by subcutaneous infections
	Risk of communicable diseases transmitted by crewmembers or contracted ashore: tuberculosis, sexually transmitted diseases (incl. AIDS, syphilis, etc.), hepatitis A and B, respiratory infections, etc.
Ergonomic, psychosocial and organizational factors	Cumulative trauma disorders of upper extremities, caused by continuous repetitive (often strenuous) movements of arms, hands or wrists, while preparing food ingredients (esp. cutting, chopping, etc.)
	Chronic fatigue and pains in lower back and legs, caused by prolonged standing, esp. during ship's sudden evolutions, rolling and pitching
	Back problems caused by handling of heavy loads (moving large pots, etc.)
	Exposure to certain spices may cause specific positive or negative sensitivity to their odors, and/or addiction or distaste
	Various factors of physical and psychological discomfort caused by crowded and unstable living environment aboard ship, incl. lack of privacy, confined quarters, inadequate (by the shore standards) amenities, etc.
	Psychological stress and personal problems caused by specific aspects of seaman's work, such as: continuous exposure to seafaring dangers; prolonged separation from family and from a stable social and cultural environment, etc.
	Problems of interpersonal relations (sometimes resulting in violence) with other crewmembers (esp. those unsatisfied by food quality), aggravated by such specific factors as: strict discipline aboard ship; inability to avoid undesirable contacts; language and cultural differences among multinational crews