MARITIME LABOUR INSPECTION MLC, 2006 Title 3: Accommodation, recreational facilities, food and...

MARITIME LABOUR INSPECTIONMLC, 2006

Title 3: Accommodation, recreational facilities, food and catering

2Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3

► 3.1 Accommodation and recreational facilities

►3.2 Food and catering


ACCOMMODATION AND RECREATIONAL FACILITIES

Regulation 3.1 – Standard A3.1 Guideline B3.1

►Purpose:

To ensure that seafarers have decent accommodation and recreational facilities on board

ILO 92, 133 & 147



Basic requirements – Key areas

general requirements (Standard A3.1, par. 6) the size of rooms & other accommodation spaces

(Standard A3.1, par. 9, 10) heating and ventilation (Standard A3.1 par. 7) noise and vibration & other ambient factors

(Standard A3.1, par. 6(h)) sanitary & related facilities (Standard A3.1, par. 11, 13) lighting (Standard A3.1, par. 8) hospital accommodation (Standard A3.1, par. 12) recreational facilities (Standard A3.1, par. 14, 17) occupational safety & health and accident prevention

(Standard A3.1, par. 2(a), 6(h))

A3.1.4, R4.3



Basic requirements

Flexibility Variations & exemptions

A3.1.19

A3.1.20 & 21

FS Guidelines Ch. 2 par. 35 to 44



Design and construction

General requirements1. Headroom (203cm)

2. Insulation (heat, cold, noise) (includes bridge and ECR)

3. Position of sleeping rooms (load line/collision bkd)

4. Lighting & drainage 5. Health, safety, accident prevention (Cf. Reg. 4.3)

A3.1.6, R4.3

FS Guidelines Sec. 3.2 Ch.3



Design and construction

Detailed guidance1. Bulkheads (insulation, keep clean, vermin)

2. Protection from heating systems (mach. Casing, galleys, steam pipes)

3. Accommodation spaces should be insulated (Condensation, overheating)

4. Non-slip decks5. Avoid dirt traps (Flooring material, joints)



Ventilation

Basic requirements1. Sleeping rooms and mess

rooms to be adequately ventilated

2. Air conditioning except in temperate zones

3. Open air ventilation for sanitary spaces

A3.1.7 (a) to (c)



Ventilation

Detailed guidance1. Should supply fresh air in all

conditions (mechanical or not)

2. Shouldn’t be too noisy3. Must be able to clean the

system (e.g.legionella)

4. Must be constantly powered, but need not be on the emergency system

B3.1.2



Heating

►Basic requirement

• Adequate heating except in tropical climates

A3.1.7.d



►Heating

Detailed guidance1. In operation at all times2. Using an appropriate means

(no steam in accommodation)

3. Maintaining satisfactory temperature

4. Avoiding risks or discomfort

B3.1.3



Lighting

Basic requirement

Natural light and adequate artificial light for sleeping rooms and mess rooms (special arrangements may have been permitted for passenger ships)

A3.1.8



Lighting

Detailed guidance1. Electric lighting (requested)

2. Berth lights3. Natural light (Nat. standards)

A3.1.9, B3.1.4



Sleeping rooms

Basic requirements1.Principle of one room per seafarer2.Separate rooms for men and women3.Separate berth in all circumstances

Minimum inside dimensions of berths4.Minimum floor areas5.Additional space for certain officers6.Minimum furnishing to be provided

A3.1.9



Table of floor areas for sleeping rooms

Criteria(in GT)

Single berth sleeping rooms

Double berth sleeping rooms in

cargo ships

Ratings sleeping rooms in

passenger ships

Officers sleeping rooms in

passenger ships (no day room)

Officers sleeping rooms in cargo ships (no day room)

Special purpose ships

<3000 tons 4.5 m2

<3000 tons 7 m2 7.5 m2 /person

3000 tons –10000 tons 5.5 m2 8.5 m2 /person

10000+ tons 7 m2 10 m2 /person

2 ratings 7.5 m2 7.5 m2

3 ratings 11.5 m2 11.5 m2

4 ratings 14.5 m2 14.5 m2

>4 persons 3.6 m2 /person

Junior Officers(no day room) 7.5 m2 /person 7.5 m2 /person

Senior Officers(no day room) 8.5 m2 /person 8.5 m2 /person



Sleeping rooms

Detailed guidance1. Toilet facilities, where reasonable/practicable

2. Partners to be taken into account

3. Watch keepers separate from others (as far as practicable)

4. Petty Officers, maximum 2 per room

5. Second Engineers, additional space if possible

6. Requirements for berths

7. Other fittings (mirror, basin, curtains, coat hooks…)

8. Measuring floor space (furnishing included / bathroom excluded)

B3.1.5



Mess rooms

Basic requirements1. Location: apart from

sleeping rooms; close to galleys

2. Adequate size & comfort; properly furnished and equipped

A3.1.10



Mess rooms

Detailed guidance1. Common or separate?2. Size: 1.5m2 per person3. Sufficient equipment and facilities

B3.1.6



Sanitary facilities

Basic requirements1. Access, hygiene, comfort;

separate for men & women2. Laundry facilities

A3.1.11(a) & 13



Sanitary facilities

Basic requirements and detailedguidance1. Facilities of adequate quality2. Convenient location3. Number: minimum 1 per 6 persons4. Laundry facilities to be provided

A3.1.11 (b) to (f) - B3.1.7



Hospital accommodation

Basic requirements Separate accommodation for ships with 15+ seafarers

on voyages lasting 3+ days (rule can be relaxed by competent authority for ships in coastal trade)

To be used only for medical purposes Easy to access, comfortable housing, conducive to

prompt & proper attention

A3.1.12



Hospital accommodation

Detailed guidance1. Functional design2. Number of berths prescribed by

authority3. Exclusive sanitary accommodation

B3.1.8



Other facilities to be provided

Basic requirements and detailed guidance

1. Open air on deck2. Offices3. Protection from mosquitoes4. Other amenities

A3.1.14 & 15, B3.1.9



Bedding, mess utensils etc.

Detailed guidance

B3.1.10



Recreational facilities, mail and ship visit arrangementsBasic requirementsAppropriate facilities, amenities and services, as adapted to meet the special needs of all seafarers who must live and work on ships

Detailed guidance1. Examples of appropriate facilities2. Minimum that must be provided 3. Facilitation of mail & communication (reasonable price)

4. Seafarers’ partners & other visitors on board ship

A3.1.17, B3.1.11



Prevention of noise and vibrationBasic requirements and detailed guidance

A3.1.4, B3.1.12



Checking for compliance

1. Frequent inspections

2. Summary of pointsto be checked

A3.1.18

FS Guidelines Sec. 3.2 Ch. 3


FOOD AND CATERING

Regulation 3.2 – Standard A3.2 Guideline B3.2

►Purpose:

To ensure that seafarers have access to good quality food and drinking water provided under regulated hygienic conditions


FOOD AND CATERING

Basic requirements

1. Food & drinking water supplies: suitable quantity, nutritional value, quality & variety having regard to the number of seafarers, their religions or cultures, & duration & nature of voyage

2. Properly organized and equipped catering department; hygienic preparation and serving

3. Adequate, varied and nutritious mealsprovided free of charge during the seafarers’ engagement

4. Properly trained or instructed catering staff 5. Frequent documented inspections


FOOD AND CATERING

Basic requirements

2. Properly organized and equipped catering department; hygienic preparation and serving

B3.2.1.2


FOOD AND CATERING

Indicators of potentially unhygienic practices

Frozen meat not adequately separated from other frozen foods Food maintained at above the standard temperature for frozen or chilled food Raw food touching or dripping onto cooked food Ready-to-eat food kept uncovered or for too long Ready-to-eat food used beyond the “Use by” date Food stored close to cleaning products No cleaning products available Presence of pests Galley staff without clean, required clothing Inadequate facilities for frequent hand washing Inadequate spaces for hot & cold running water for washing food Food handled by staff smoking, eating, drinking or unwell Dirty or untidy galleys or equipment Dirty extractor fans or filters Chopping boards scratched, pitted or scored, or used for both e.g. raw

meat and cooked food


FOOD AND CATERING

Basic requirements

3. Adequate, varied and nutritious mealsprovided free of charge during the seafarers’ engagement


FOOD AND CATERING

Basic requirements

4. Properly trained or instructed catering staff

• ships’ cooks: 18+• dispensations by competent

authority (next port of call or maximum 1 month)

B3.2.2.3 - A3.2.5, 6 & 18


FOOD AND CATERING

Basic requirements

5. Frequent documented inspections of:

• food & drinking water supplies• all storage and handling spaces

& equipment• galley & other equipment for

preparing and serving food

A3.2.7


FOOD AND CATERING

Checking for compliance

Summary of points to be checked

A3.2.7, A5.1.3.11

FS Guidelines Ch.3, Sec. 3.2

Summary

Any questions?

MARITIME LABOUR INSPECTION MLC, 2006 Title 3: Accommodation, recreational facilities, food and...

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