maritime labour inspection mlc, 2006 title 3: accommodation, recreational facilities, food and...
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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
3Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3
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
4Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3
ACCOMMODATION AND RECREATIONAL FACILITIES
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
5Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3
ACCOMMODATION AND RECREATIONAL FACILITIES
Basic requirements
Flexibility Variations & exemptions
A3.1.19
A3.1.20 & 21
FS Guidelines Ch. 2 par. 35 to 44
6Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3
ACCOMMODATION AND RECREATIONAL FACILITIES
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
7Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3
ACCOMMODATION AND RECREATIONAL FACILITIES
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)
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ACCOMMODATION AND RECREATIONAL FACILITIES
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)
9Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3
ACCOMMODATION AND RECREATIONAL FACILITIES
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
10Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3
ACCOMMODATION AND RECREATIONAL FACILITIES
Heating
►Basic requirement
• Adequate heating except in tropical climates
A3.1.7.d
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ACCOMMODATION AND RECREATIONAL FACILITIES
►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
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ACCOMMODATION AND RECREATIONAL FACILITIES
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
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ACCOMMODATION AND RECREATIONAL FACILITIES
Lighting
Detailed guidance1. Electric lighting (requested)
2. Berth lights3. Natural light (Nat. standards)
A3.1.9, B3.1.4
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ACCOMMODATION AND RECREATIONAL FACILITIES
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
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ACCOMMODATION AND RECREATIONAL FACILITIES
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
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ACCOMMODATION AND RECREATIONAL FACILITIES
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
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ACCOMMODATION AND RECREATIONAL FACILITIES
Mess rooms
Basic requirements1. Location: apart from
sleeping rooms; close to galleys
2. Adequate size & comfort; properly furnished and equipped
A3.1.10
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ACCOMMODATION AND RECREATIONAL FACILITIES
Mess rooms
Detailed guidance1. Common or separate?2. Size: 1.5m2 per person3. Sufficient equipment and facilities
B3.1.6
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ACCOMMODATION AND RECREATIONAL FACILITIES
Sanitary facilities
Basic requirements1. Access, hygiene, comfort;
separate for men & women2. Laundry facilities
A3.1.11(a) & 13
20Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3
ACCOMMODATION AND RECREATIONAL FACILITIES
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
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ACCOMMODATION AND RECREATIONAL FACILITIES
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
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ACCOMMODATION AND RECREATIONAL FACILITIES
Hospital accommodation
Detailed guidance1. Functional design2. Number of berths prescribed by
authority3. Exclusive sanitary accommodation
B3.1.8
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ACCOMMODATION AND RECREATIONAL FACILITIES
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
24Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3
ACCOMMODATION AND RECREATIONAL FACILITIES
Bedding, mess utensils etc.
Detailed guidance
B3.1.10
25Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3
ACCOMMODATION AND RECREATIONAL FACILITIES
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
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ACCOMMODATION AND RECREATIONAL FACILITIES
Prevention of noise and vibrationBasic requirements and detailed guidance
A3.1.4, B3.1.12
27Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3
ACCOMMODATION AND RECREATIONAL FACILITIES
Checking for compliance
1. Frequent inspections
2. Summary of pointsto be checked
A3.1.18
FS Guidelines Sec. 3.2 Ch. 3
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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
29Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3
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
30Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3
FOOD AND CATERING
Basic requirements
2. Properly organized and equipped catering department; hygienic preparation and serving
B3.2.1.2
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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
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FOOD AND CATERING
Basic requirements
3. Adequate, varied and nutritious mealsprovided free of charge during the seafarers’ engagement
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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
34Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3
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
35Bureau Veritas - Maritime Labour Inspection - MLC, 2006 - Title 3
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?