The safety of visitors to Ha Long Bay is taken very seriously. The bay is strictly controlled by the Quang Ninh Province’s Port Department and Halong Bay Management Department.
The Waterway Traffic Police of Quang Ninh province has also increased inspections of boats and provides more supervision of fishing villages where boats are berthed to ensure they are meeting required safety standards. Rescue procedures and fire prevention measures have also been improved over the years.
Your Safety on Mon Cheri Cruises is our primary concern. We focus vigilantly on all safety measures to ensure that Passengers and Crew Members are well protected. The safety information is clearly provided to all passengers upon their check-in on board. It is compulsory for all Crew Member to participate in safety training and gain the certificates of some important courses related to safety conditions on board such as: Seaworthiness Certificate, Search and Rescue on the Sea Certificate, Fire Prevention and Fire-Fighting Certificate, Health Certificate, Basic Training Certificate, Proficiency and Survival Craft Certificate, etc. The Crew Members will organize emergency fire-fighting drills to raise awareness of fire prevention as well as improve their skills as scheduled.
SAFETY MANAGEMENT – PROCEDURES AND DOCUMENTATION
- Adequate, current and appropriate insurance (Bao Viet Insurance Co).
- Current and valid Operating Licenses.
- Well documented safety management systems: VR, SI.
- Dry dock inspection completed and any defects rectified.
- Documented, planned servicing and maintenance schedule for all machinery and equipment including engines, bilge pumps etc.
- Procedure for reporting, recording and rectifying faults found during day to day inspections and checks.
- Documented emergency procedures for fire control and vessel evacuation.
- Processes for recording and investigating emergencies, accidents and illness on board.
- Completed and updated crew records (includes experience, qualifications, emergency procedures, fire drill and first-aid training).
- Well and constantly maintained engine and auxiliary engine power available in case of main engine failure.
- Remote fuel cut off outside the engine room.
- The engine space is clean, free from grease/oil/fuel spillages and leaks, totally separated from the accommodation areas.
- Fuel/oil storage are satisfactory with storage tanks and fuel pipes in good condition Smoke/heat detectors are fitted in the engine space.
- Automatic extinguishing system and fire extinguishers available in the engine space.
- A bilge pump which can be operated by the main engine, auxiliary engine.
- All gas cylinders and pipers are scored in position, properly connected in good condition and safely stored.
- Areas where gas is used are very well ventilated with gas detectors fitted.
- The vessel is watertight with portholes below main deck able to close fast, watertight door in place and all deck hatches secure.
- All watertight and fire safety doors are fully operational.
- Steering gear is set up and there are clear views from the steering positions.
- Adequate reverse engine, anchor and mooring ropes are in place to slow, stop and secure the vessel.
- There is a VHF ( Very High Frequency) radio with adequate range and power supply.
- The Radar is fully operational.
- All Navigation lights are working.
- There is an effective horn or whistle which can be used to signal to other ocean traffic.
- There is an automatic fire detection system installed throughout the vessel and it is in full working order.
- The fire alarm control panel is in a clearly visible location and all indicators show the system is working.
- Smoke detectors are fitted to all cabins, passageways and public rooms.
- Heat detectors are fitted to kitchens and engine room.
- There are adequate fire alarm sounders and call points throughout the vessel.
- There is an emergency lighting throughout the vessel which is in working order.
- There are adequate extinguishers, hydrants and hoses distributed throughout the vessel (with check dates of when they were last serviced).
- There is a fire pump (main and/or portable).
- Exit routes are clearly signed and available for use.
- There is an adequate fire separation throughout the vessel.
- There are Emergency Notices on the boat which detail what to do in case of fire and other emergencies such as vessel evacuation.
- All fire safety equipment is maintained and tested and records are kept.
- There are adequate lifebuoys, life rafts for all passengers and crew members.
- Location of life jackets is clearly sign posted and accessible (in the cabins, at public areas and on the tender).
- Fire alarms and fire extinguishers are ready to use at the different corners and in the cabins.
- All the cabins have access to the outside in the event of an incident.
- Cabins, passageways and public areas are free from hazards.
- All stairs on boat have handrails and are free from trip hazards.
- Transfer from pier to cruises requires tender with special care for every step.
- Deck railings are adequate in height and secure.
- Steep steps are adequately marked and have non-slip surfaces.
- Embarkation and disembarkation of passengers is always supervised and aided by crew members.
- First Aid kits are fully stocked and carried on board.
- The accommodation areas, including cabins, public areas and passageways, are free from oil/fuel and other doors.
- Water on board is adequately treated.
- Annual maintenance: all the boats are maintained every year on dry dock and daily technical supervision is carried out before embarkation.
- All Crew Members are well trained, qualified and experienced for their roles.
- All Crew Members are well trained in emergency procedures.
- Gangway Security is in place when the boat is docked.
- Security/fire patrols are carried out throughout the night.
FOOD AND BEVERAGE HYGIENE
- All the Fresh Food is always carefully checked before delivered on board supplied from reputable local suppliers and supermarkets.
- Beverage is also provided by reputable supplies chosen for Good Quality and Variety.
- All the Chefs are well trained in Food and Beverage Hygiene before serving on board.