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Part A Bulk Liquid General

F General

Ship

Terminal

Codę

Remarks

1 ls the ship seeurefy moored?

R

Stop cargo at:

kts wind vel

Dsconnect at.

kts wind vel.

Unberth at

kts wind vel.

2 Are emergency towirtg wires corroctly positioned?

R

3 ls there sałe access between ship and shore?

R

4 ls the ship ready to move under its own power?

PR

5 ls there an effective deck watch in attendance on board and adequate supervision on the terminal and on the ship?

R

6 ls the agreed shiftfshore

communtcation system operative?

AR

7 Has the emergency srgnal to be used by the ship and shore becn explamed and understood?

A

8 Have the procedures for cargo .bunker and bailast handllng been agreed?

AR

9 Have the hazards associated with toxic substances in the cargo being handled been identified and understood?

10 Has the emergency shutdown procedurę been agreed?

A

11 Are fire hoses and fire-fighting equipment on board and ashore positioned and ready for immediate use?

R

12 Are cargo and bunker hose^arms m good condition. properly rigged and appropnate for the sernice intendod?

13 Are scuppers effecinreły plugged and dnp trays in position, both on board and ashore?

R

14 Are unused cargo and bunker connoctions properly secured with blank flanges fully bolted?

15 Are sea and overboard discharge vaK'es, when not m use, closed and vrsibly secured?

16 Are all cargo and bunker tank hds dosed?

17 ls the agreed tank venting system bemg used?

AR

18 Have the P/V vents been operated using the checklift facility. and the operation of the vent venfied?

19 Are hand torches of an approved type?

20 Are portable VHF/UHF tranycetvers of an approved type?

21 Are the ship‘s mam rad© transmitter aenals earthed and radars switched off?

22 Are eiectnc cables to portable electncal equipment disconnected from power’

23 Are all external doors and ports n the accommodation closed?

R

24 Are window-type air condit©ning units disconnected?

25 Are air conditronmg intakes which may permit the entry of cargo vapours closed?

26 Aretherequirementsforuseofgalley eguipent and other cooking appliances being obsemed?


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