Confined space hazards can crop up in the most unexpected places, as a recent report in the Confidential Hazardous Incident Reporting Programme’s Maritime Feedback shows. In this case it’s one your catering crew should be made aware of.
Says the CHIRP report: “The morning after taking three months’ provisions aboard the vessel, the chief cook proceeded to fetch some meat from the refrigerated meat room. Upon opening the door, he was affected by the atmosphere of the meat room. His eyes and nose were severely irritated by the atmosphere and he immediately closed the door.
The chief cook reported a ‘smell’ in the meat room to an officer who he encountered in the duty mess room. This officer subsequently entered the meat room to check for problems. After a period of 30 to 60 seconds he started to feel light headed and left the room.