September 2015 The-Triton.com
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/tritonnews | www.The-Triton.com | September 2015
News
Dorothea is at it again World traveling stews call on their yachting kin for school supplies and treats for less fortunate children.
The crew of M/Y Li-Lien transit the Corinth Canal in August. From left: Eng. Jeff Bernard, Chef Rob Thackaberry, First Mate Mike Lehmkuhl, the owner, 2d Stew Ana Bin, Chief Stew Beate Husak, and Capt. Scott Lockwood.
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Where in the World
Bit of Portugal in SE Asia
Crew battle germs as course gains attention By Dorie Cox Stew Jayne Thomas’s job onboard a 150-foot-plus yacht now takes more time, but she said it’s worth it. Just one crew rushing back to work with unwashed hands from the bathroom, a trace of insect feces on food from the market or a kitchen towel used to clean the floor can spread bacteria. Thomas recently learned about these ways foodborne illnesses can be spread during a food safety course required by MSN 1846 under the Maritime Labour
Convention (MLC), 2006. “Most stews are neat freaks already, but the whole course was fascinating,” Thomas said. “I thought it didn’t pertain to me because I don’t cook onboard, but when I learned how things are transmitted, it does.” After a trip to the grocery store, Thomas transfers food into plastic bags and bins straight from the car to leave potentially bug-laden cardboard off the boat. She wipes each item as it goes into the cabinet, and checks expiration dates. She has different color tea towels
for the galley, crew mess and under the sink. And she changes them frequently. “We antibac the rails and walls two to three times a day,” Thomas said. “Those are areas that everyone touches. Now I wash my hands even more often.” The Food Service, Safety and Hygiene course helps crew understand the risks and transmission associated with foodborne illnesses, said Carmen Foy of Crew Food Safety Training in Ft. Lauderdale. The course covers
See GERMS, page 45
Yacht captains’ biggest safety concern? Humans From the Bridge Lucy Chabot Reed
When we think of safety on yachts, we think of fighting fires and manoverboard drills. We worry about running into things and sinking. When I asked captains assembled for our monthly From the Bridge captains luncheon in August what
their biggest safety concern was, none of those grave situations were first off their lips. Instead, these captains’ main safety issue was the health and wellbeing of everyone onboard. “I’ve had some elderly people on the boat, people with diabetes, health issues, allergies, so for me, it’s just having the right equipment so you can stabilize the person,” one captain said. “Mine would be a critical injury or health issue, and access to getting them
out of there,” said another. “If someone has a heart attack, yeah, I can pop them out of it with the AED, but there’s a whole lot of stuff that needs to be done quickly to keep them alive.” “You have to start with oxygen,” a third captain said. “Just straight oxygen is amazing stuff.” As always, individual comments are not attributed to any one person
See BRIDGE, page 40
Friendly locals, lots of languages, mountains and waterfalls greet crew in Timor-Leste.
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Events
Network with The Triton Stock up with Longbow and take time to smell the flowers with Yacht Flowers this month.
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Triton Survey How happy are you with the amount you are paid? Not at all 4.7% Somewhat 14%
Extremely 33.3%
Mostly 48%
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