Ship sanitation is a key public health priority in the maritime sector, as highlighted in Guide to Ship Sanitation the World Health Organization (WHO) . This document provides technical guidelines for preventing diseases transmitted through water, food, air, and waste on board.
Drinking water is a key area of concern. The WHO recommends adopting Water Safety Plans (WSPs) to ensure that the supply, from port to ship, is safe and controlled. Monitoring parameters such as pH, residual chlorine, turbidity, and the presence of bacteria (e.g., E. coli ) is essential to prevent outbreaks of waterborne diseases.
Food safety is also crucial. The WHO manual promotes the application of the HACCP (Hazard Analysis and Critical Control Points) system to manage every stage of the food chain: from delivery to storage to preparation. Crew training, personal hygiene, and equipment cleanliness are key elements in avoiding food poisoning.
Other aspects covered include recreational water management (such as onboard swimming pools), insect and rodent control , indoor air quality , and the safe disposal of medical and solid waste . All in accordance with international regulations such as the International Health Regulations (2005) , the IMO , and the ILO .
Modern ships must therefore adopt an integrated approach to healthcare, based on prevention, continuous monitoring, and corrective action. Following WHO guidelines not only ensures compliance, but also actively protects the health of passengers and crew, improving the sailing experience.
Investing in sanitation means choosing safety, health, and quality on board.
