Liberian Administration s Implementing the ILO a Maritime Labour Convention, 2006 MLC Title 3. Accommodation, Catering

Transcription

1 Liberian Administration s Implementing the ILO a Maritime Labour Convention, 2006 Imabari-9 th / Tokyo-10 th November, 2010 MLC 2006 Title 3. Accommodation, Recreational Facilities, Food and Catering 1

2 By the end of this presentation you will have: Been guided through the Administrations application and requirements of title 3 of the MLC 2006 Had the inspection process explained Looked at possible deficiencies under this title 2

3 Title 3 Regulation 3.1 Accommodation and recreational facilities Standard A3.1 and Guideline B Regulation 3.2 Food and catering Standard 3.2 and Guideline B

4 Title 3 Applies to all ships under MLC, 2006 with the following exceptions: The requirements relating to construction and equipment of accommodation and recreational facilities apply to ships constructed after the MLC, 2006 enters into force. 4

5 For ships constructed before the MLC, 2006 enters into force, the requirements relating to construction and equipment as set out in ILO 92 & 133 shall continue to apply. For ships that do not comply with ILO 92 and/or 133, exemptions to ILO 92 and/or 133 as specified by the Administration may apply. In any case the shipowner shall ensure that the accommodation & recreational facilities are decent and consistent with health, safety and accident prevention. 5

6 Reg 3.1: Accommodation and recreational facilities (Inspected & Certified) Purpose: To ensure that seafarers have decent accommodation and recreational facilities on board 6

7 The inspection and certification of the accommodation and recreational facilities relating to design, construction ti and equipment (permanent fixtures) against approved drawings, shall be carried out in accordance with the requirements of this Convention, when: AA newly constructed ship is registered; At registration or re-registration for a ship constructed cted after the Convention enters into force; or The seafarer accommodation on a ship has been substantially altered. 7

8 Administration will particular attention to: the size of rooms and other accommodation spaces, the installation ti of equipment, including airconditioning system, fixed furniture, sanitary facilities for navigating bridge and the machinery space, toilet equipment, at the initial inspection; heating and ventilation; noise and vibration; sanitary facilities; lighting; hospital accommodation; food, water and catering; and Occupational safety, health and accident prevention Flexibility Variations & Exemptions 8

9 Design and Construction General requirements 1. Headroom (203( cms, may permit some reduction) ) 2. Insulation (heat, cold, noise) 3. Position of sleeping rooms (loadline, Collision bhd, segregated from working areas by steel bhds) 4. Lighting & drainage (proper & sufficient) 5. Health, safety, accident prevention (including risk of exposure to noise, vibration, ambient factors, chemicals) 9

10 Basic requirements Ventilation Sleeping rooms and mess rooms to be adequately ventilated Air conditioning i except in temperate t zones (ships under 200 GT may be exempted) Open-air ventilation for sanitary spaces 10

11 Basic requirement Heating Adequate heating except in tropical Climates (temperature at satisfactory level under normal conditions of weather and climate) Radiators where provided shall be shielded 11

12 Basic requirement Lighting Accommodation provided with sufficient lighting Natural light and adequate artificial light for sleeping rooms and mess rooms (special arrangements may have been permitted for passenger ships) 12

13 Sleeping Rooms Basic requirements 1. Principle of one room per seafarer 2. Separate rooms for men and women 3. Separate berth in all circumstances 4. Watch-keepers separated (Existing ships, as far as practicable) 4. Minimum inside dimensions of berths 5. Minimum floor areas 6. Additional space for certain officers 7. Minimum i furnishing to be provided d 13

14 Table of floor areas for sleeping rooms Criteria (in GT) Single berth sleeping rooms Double berth Ratings sleeping Officers sleeping sleeping rooms rooms in rooms in passenger in cargo ships passenger ships ships (no day room) Officers sleeping rooms in cargo ships (no day room) Special purpose ships <3000 tons 4.5 m 2 <3000 tons 7 m m 2 /person 3000 tons tons 5.5 m m 2 /person tons 7 m 2 10 m 2 /person 2 ratings 7.5 m m 2 3 ratings 11.5 m m 2 4 ratings 14.5 m m 2 >4 persons 3.6 m 2 /person Junior Officers (no day room) Senior Officers (no day room) 7.5 m 2 /person 7.5 m 2 /person 8.5 m 2 /person 8.5 m 2 /person 14

15 Mess Rooms Basic requirements 1. Location: apart from sleeping rooms; close to galleys (exemption for ships < 3000 GT) 2. Adequate size & comfort; properly furnished and equipped 15

16 Mess Rooms Mess rooms Detailed guidance 1.Common or separate? (size of ship, social & cultural needs) 2.Size: 1.5m 2 per person 3.Sufficient equipment and facilities 16

17 Sanitary Facilities Basic requirements 1. Convenient access, hygiene, comfort; separate for men & women 3. Facilities of adequate quality 4. Nav. Bridge & Mach. Space: Toilet + w/basin (ships < 3000 GT may be exempted) 5. Number: minimum 1 per 6 persons (t+wb+t/s) 6. Each S/R provided with washbasin having hot and cold running FW (except P/S & P/B) 7. Hot & cold running water in all wash places 17

18 LAUNDRY FACILITIES All ships shall be equipped with laundry facilities appropriately situated. The laundry facilities should be furnished with the following equipment: Washing machines; Drying machines or adequately heated and ventilated drying rooms; and Irons and ironing boards or their equivalent. 18

19 Hospital Accommodation Basic requirements Separate accommodation for ships with =>15 seafarers on voyages lasting > 3 days (exemption may be granted for ships in coastal trade) To be used only for medical purposes and first aid Easy to access, comfortable housing, conducive to prompt & proper attention ti 19

20 Hospital Accommodation Detailed requirements At least 1 berth, 1 treatment table, lighting, heating, water supply Sanitary facilities (SF) as part or close to hospital SF should include 1 toilet + 1 w/b + 1 tub or shower Storage g locker for medicines 20

21 Other Facilities Basic requirements and detailed guidance 1. Open air space on deck 2. Office (separate or common; exemption for <3000gt) 3. Protection from mosquitoes for tropics 4. Other amenities (engine changing room) 21

22 Recreational Facilities Basic requirements Appropriate recreational facilities, as adapted to meet the special needs of all seafarers at no cost to the seafarer All recreational facilities should as a minimum be provided with facilities for reading, writing and where practicable, games and a canteen or other equivalent arrangements 22

23 Noise and Vibration Prevention of noise and vibration Basic requirements The accommodation and recreational and catering facilities shall meet the requirements in this Convention, on health and safety protection and accident prevention, with respect to preventing the risk of exposure to hazardous levels of noise and vibration and other ambient factors and chemicals on board ships (reasonable precautions to prevent occupational accidents, injuries and diseases, including measures to prevent risk of exposure to harmful levels of noise, vibration, ambient factors and chemicals- source, way, guards, time) 23

24 Noise and Vibration Prevention of noise and vibration Basic requirements The limits on noise and vibration levels for working and living spaces should be in conformity with the ILO code of practice entitled Ambient factors in the workplace, 2001, the IMO Code on Noise Levels on Board Ships and internationally recognized standards for vibration levels. Both of these codes should be carried on board and should be accessible to seafarers. 24

25 Noise and Vibration Prevention of noise and vibration Basic requirements Where noise cannot be sufficiently reduced, the source of excessive noise shall be suitably insulated or isolated or a refuge from noise shall be provided if the space is required to be manned. Seafarers should be instructed in the dangers to hearing and health of prolonged exposure to high levels of noise and vibration. Approved hearing protection equipment shall be provided to seafarers where necessary. 25

26 Checking for Compliance Frequent inspections by or under authority of master at least once every 30 days The results of the inspections shall be recorded and available for review Significant deficiencies found during inspections shall also be recorded with the date when the deficiencies were rectified 26

27 Examples of Deficiencies Number and/or size (including height) of sleeping rooms does not conform to Administrations requirements implementing the MLC, Heating, lighting or ventilation is inadequate or not functioning correctly. Sanitary facilities are inadequate or not functioning. Hospital is being used to accommodate persons who are not sick. Seafarer accommodation or recreational facilities are not being maintained in a clean and tidy condition. Exposure to hazardous levels of noise and vibration and other ambient factors and chemicals in the seafarer accommodation or recreational or catering facilities. 27

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36 Reg 3.2:Food, water and catering (Inspected & Certified) Purpose: To ensure that seafarers have access to good quality food and drinking water provided under regulated hygienic conditions 36

37 Food, water and catering Basic Requirements Seafarers shall be provided with adequate quantities of food and drinking water on board Tki Taking due regard of fthe number of seafarers on board Their religious i requirements and cultural l practices as they pertain to food; and The duration and nature of the voyage. 37

38 Food, water and catering Basic Requirements The quality of such food and drinking water on board shall be suitable and the food shall be within the expiry dates The food on board shall be of adequate nutritional value and variety The Ship s cook should provide a weekly menu to the seafarers for their benefit and review 38

39 Food, water and catering Basic Requirements Seafarers shall not be charged for their food. 39

40 Food, water and catering Qualifications of catering staff No seafarer under the age of 18 years shall be employed or engaged or work as a ship s cook. All seafarers employed in any capacity as catering staff shall be properly trained or instructed for their positions and tasks to be performed. 40

41 Food, water and catering Qualifications of catering staff All seafarers employed as ship's cooks shall have completed a training course or programme approved or recognized by the Administration, which covers practical cookery, food and personal hygiene, food handling, food storage, stock control, environmental protection and catering health and safety. The Administration will issue Special Qualification Certificates, if requested by the shipowner or their representative. ti 41

42 Food, water and catering Qualifications of catering staff Ship s manning is less than 10 May not be required to carry a fully qualified cook, however appropriate training shall be provided. Ship not carrying a fully qualified cook due to exceptional circumstances Administration may provide a dispensation up to next convenient port or a period not exceeding one month, however appropriate training shall be provided. Records of training provided shall be maintained for review. 42

43 Potable water Basic requirements The potable water storage tanks shall be cleaned and disinfected i d within the last 12 months and records maintained. Hot potable water should be delivered at the taps at or above + 50 degrees C and cold potable water at less than + 25 degrees C where practicable depending on ambient temperatures. 43

44 Potable water Basic requirements Potable water loading hoses should be disinfected at tleast once every 6 months and records maintained. The hoses should be capped and stored correctly. Potable water should be tested in accordance with WHO Guidelines for drinking water quality at least once every 6 months at a shore facility and test records maintained. 44

45 Checking for Compliance Frequent inspections at least every thirty (30) days by or under authority of master: a) supplies of food and drinking water; b) all spaces and equipment used for the storage and handling of food and drinking water; and c) galley and other equipment for the preparation and service of meals. 45

46 Checking for Compliance The results of the inspections shall be recorded and available for review. Significant deficiencies found during inspections shall also be recorded with the date when the deficiencies were rectified. 46

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55 QUESTIONS OR COMMENTS 55