Date post: | 18-Dec-2015 |
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Often missed on the radar600 + employees – ship & shoreCasual seasonal workforcePassengers & FreightLarge manning complement on each vessel
Both vessels are at sea every day of the year –
summer season has a three hour turn around.
A feeder source to the Industry
Cultural ChallengesLong time traditional seafarers
Reluctance to accept other Departments
New Employees – different standards
Shore & Sea Staff Relationship
Ethnic Differences
All of the above impact on the many safety issues that face us all in the industry.
The New Age HSR
No Longer on the lookout for just the standard issues;
Slippery decks / dangerous ladders / fumes etc.
A slow educational process – especially with Officer ranks;
Stress / personnel conflicts / alcohol & other drugs / nutrition
The role of the HSR is changing
Highlighting & Addressing Safety Issues
Biggest challenge – Apathy by some sectionsOngoing training
Meeting process:Onboard O H & S Committees Shore employee O H & S CommitteesSenior Safety Committee
Encourage Involvement Rotational system of HSR’sProxy replacementsDepartmental (ship & shore) exchanging of ideas Face different safety issues – galley (burns/scalding), vehicle
deck (falls/lashing injuries/fumes), restaurants (strains/rough weather spills)
HSR’s – Non Traditional Involvement
Induction process for new employees / contractorsReturn to Work ProgramsWorks CouncilRehabilitation & Return to Work CommitteeEat Well – Stay Well Program
Willingness to stand up and be counted
All onboard departments need to be involved –
not an easy task
Involvement –
Requirement vs. Genuine Interest
Easy to select employees to do training;
The difficult task is gaining Health & Safety Reps with a passion.
Not those merely with their own agendas or with union motivated views
HSR’s should value the safety and well being of all fellow
employees and the organisation
Too often HSR’s are seen as an extension of the union delegate
The “them & us” attitude between onboard departments does not help.
Eat Well – Stay Well
Designed to assist with healthier food choices.
Has seen slow progress – traditionalists still wanting three full meals daily.
Gradually genuine interest is becoming noticeable.
Still early days, but there appears to be a reduction in such safety & medical issues as tiredness / stress / minor accidents.
Launched November 2006
Heart Week Notice
Chefs will be cooking up some special heart healthy treats during this week.
There will be heart healthy posters on display and brochures will be available in the crew mess.
MONDAY• BREAKFAST
Rolled Oats, Cereals, Fresh fruit Salad, YoghurtPoached Eggs and Scrambled Eggs Grilled BaconBratwurst SausagesSweet Corn Cakes Hash Brown Potatoes
• LUNCHEONSoup of the Day if cream addedChilli Beef and Saffron RiceSeafood Platter with Lemon & Tartare SauceHome Style Chips Steamed Fresh Market VegetablesAssorted Cold Meats & SaladsHoney and Hazelnut CheesecakeFresh Fruit &/or Yoghurt
• DINNER
Fettuccini with Garlic Cream Scallops, Sun-dried Tomato & Baby Spinach
Cajun Spiced Pork Cutlets & Grilled Apple Cheeks
Savoury Mashed Potato
Brussels Sprouts & Baby Yellow Squash
Assorted Cold Cuts & Salads
Bread & Butter Pudding & Red Currant Sauce
Fresh Fruit &/or Yoghurt
Moving Ahead
Change is traditionally slow.
TT Line:Crew live ashoreShip / Shore InvolvementOfficers are not TT- Line employeesReluctance of some Officers and relief crew to
embrace TT- Line’s philosophy.
Where to from here?
• We must continue to foster the importance of HSRs.
• Not just within organisations.– Exchanging of ideas (newsletters)
– Joint training
– Industry Focus Groups at HSR level