Guidelines for Health and Safety on Board Small Fishing Boats

This section covers different things to consider to keeping your vessel tidy.

A clean and tidy vessel is an efficient and safe vessel!
Clutter and rubbish create hazards!

• Clean up slippery decks.
• Mop up spills as soon as possible.
• Fish slime, etc should be flushed from the deck frequently.
• Secure loose gear up of the deck. No ropes or lines should be left strewn on deck.
• Keep decks as clear as possible at all times.
• Keep equipment, ropes, fish bins or ladders tied or stowed up off the deck.
• Heavy objects (blocks) used aloft should not be left loose or swinging.
• Rope off any breaks in the deck. Make the rope visible by tying rags to it and tie it at a height so people see it and it doesn’t turn into a trip wire.
• Water-hoses should be coiled and hung on brackets.
• Hatch covers should be neatly piled out of passageways when the hatches are open.
• Hatches should not be left partially opened or concealed with a tarpaulin.
• Don’t leave a hatch open for longer than you have to.
• Supplies and fish boxes carried on deck should be covered, if necessary, and securely lashed.
• Make sure scuppers are not blocked by equipment, tools, or debris. Blocked scuppers can pose a serious hazard, especially in rough seas.
• Stow items at main deck level or below. Do not stow heavy items high on vessel as it will affect the Centre of Gravity making the vessel unstable.
• Don't store gear in passageways. Keep walkways, passages and waists clear.
• Store sharp objects in galley or on deck (knives, gaffs, etc) safely.
• Clean rags should be kept in a box or locker. Dirty rags should be disposed of in metal containers with lids.
• Keep quarters neat and orderly.
• Stow personal gear properly.
• Fire extinguishers should be properly located and never used as coat racks.
• Keep a bolt or wire cutter (or knife) on board to cut lines or gear that is tangled or needs to be cut away quickly.
• Don't hang unattended towels or wash cloths above the stove to dry.
• Degrease filters and stove ventilation trunking regularly.
• Clearly labelled products and equipment simply reduce the risk of mistakes such as mixing incorrect chemicals, putting the wrong oil in, turning the wrong switch off.