SAEHC-S-09

MARINE VESSELS
 Marine Vessels, SAEHC-S-09

SAEHC-S-09

MARINE VESSELS

Marine vessels provide a unique and essentially contained living environment where crew live
and work. It is therefore important that the highest standards of health are maintained, which
extend to the provision of a safe water supply, food safety systems, vector control, sanitary living
quarters and effective measures to prevent the spread of diseases such as viral gastroenteritis
and shigellosis, the consequences of which have significant health, operational and financial
implications. NOTE: All sub-sections should be read in conjunction with appropriate
referenced documents listed at the end of this Code Section.

DEFINITIONS:

Accessible: Can be exposed for cleaning and inspection with the use of simple tools such as a
screwdriver, pliers, or an open-end wrench.

Air gap: The unobstructed vertical distance through the free atmosphere between the lowest
opening from any pipe or faucet supplying water to a tank, plumbing fixture, or other device and
the flood level rim of the receptacle or receiving fixture. The air gap must be at least twice the
diameter of the supply pipe or faucet or at least 25 mm (1 inch), whichever is greater.

Backflow: The flow of water or other liquids, mixtures or substances, under positive or reduced
pressure in the distribution pipes of a potable water supply from any source other than its
intended source

Backflow preventer: A backflow prevention plumbing device that prevents a potential connection
between the potable water distribution system and other liquids, mixtures, or substances from any
source other than the potable water supply.

Backflow Prevention Assembly: A device or means designed to prevent backflow or back-

siphonage. Most commonly categorized as air gap, reduced pressure principle device, double
check valve assembly, pressure vacuum breaker, atmospheric vacuum breaker, hose bibb
vacuum breaker, residential dual check, double check with intermediate atmospheric vent, and
barometric loop.

Berth: A bed or bunk enclosed by partitions or curtains that provide privacy for sleeping.

Black water - waste from toilets, urinals, medical sinks, and similar facilities.

Bunker: A compartment, bin or tank used for storage, normally for liquids.

Bunkering: To fill a ship’s bunker.

Bunker Station: Hoses, connecting devices and other fittings, on a vessel or ship for transferring
liquids to the bunker.

Comminuted: Reduced in size by methods including chopping, flaking, grinding, or mincing, so

as to pass through a mesh size no larger than 25mms.

Crew Accommodation: Includes sleeping rooms, mess rooms, hospital, sanitary and recreation
facilities, provided for the use of a marine vessel crew.

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Cross-connection: Any unprotected actual or potential connection or structural arrangement

between a potable water system and any other source or system through which it is possible to
introduce into any part of the potable system, any used water, industrial fluid, gas, or substance
other than the intended potable water with which the system is supplied. Bypass arrangements,
jumper connection, removable section, swivel or changeover devices, and other temporary or
permanent devices which or because of which backflow can occur are considered to be cross
connections.

Disinfection: The destruction of all vegetative cells (not spores) by physical or chemical means,
there-by reducing to insignificant levels or complete elimination

Galley: The kitchen or an area with facilities in which meals are prepared on a ship.

Harbor area: That portion of a harbor set aside for vessel anchorage or for ports including
wharves, piers, quays, and service areas, the boundaries are the high-water shore line and
others as determined by legal definition, citation of coordinates, or other means.

HACCP Plan: A written document that sets the formal procedures for following the Hazard
Analysis Critical Control Point principles developed by the Codex Alimentarius Commission
(CAC/RCP 1-1969) (as amended)

Keel Laying: The date at which construction identifiable with a specific ship begins and when
assembly of that ship comprises at least 50 tons or one per cent of the estimated mass of all
structural material, whichever is less.

Mess Room: A location designed and designated for consuming food and drink. May also be
referred to as a mess.

Medical Waste: Any waste generated during patient diagnosis, treatment or immunization.
Medical waste is of two categories: infectious and non-infectious. Infectious medical waste is
liquid or solid waste that contains pathogens in sufficient numbers and with sufficient virulence to
cause infectious disease in susceptible hosts exposed to the waste. Non-infectious medical waste
includes disposable medical supplies and materials that do not fall into the category of infectious
medical waste.

Potable Drinking Water: Water at the consumer tap that is wholesome and which meets the
chemical, physical and microbiological section as outlined in SAEHC-S-01.

Potable water tanks: All tanks in which potable water is stored from bunkering and production
for distribution and use as potable water.

Pollution, water: The presence in water of any foreign substance (organic, inorganic, radiologic,
or biologic) that tends to degrade water quality to create a health hazard.

Rating: A member of the crew other than an officer.

Readily accessible: Exposed or capable of being exposed for cleaning or inspection without the
use of tools.

Sewage: Any liquid waste containing animal or vegetable matter in suspension or solution,
including liquids containing chemicals in solution.

Water Supply System: Includes treatment, storage and distribution from source to the free-
flowing outlet of the service connection.

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Water Safety Plan: a plan to ensure the safety of drinking water through the use of a
comprehensive risk assessment and risk management approach that encompasses all steps
in water supply from source to consumer

1 SCOPE

1.1 These requirements apply to all new and existing Saudi Aramco owned vessels or
any vessel on hire, leased or sub-leased, to Saudi Aramco; to include but not limited
to, supply or taxi boats, tugs, offshore drilling rigs, jack-up barges, work barges, and
special purpose vessels.

1.2 Offshore fixed platforms are excluded from this Section.

1.3 The code shall be read in conjunction with the referenced documents listed at the
end of the section, and where appropriate, cross-referenced with other SAEHC
Sections and Saudi Aramco General Instructions. The Code does not avoid the need
for operators to comply with current international and national requirements such as,
Regional Organization for the Protection of Marine Environment (ROPME),
International Maritime Organization (IMO); International Labor Organization (ILO) and
International Association of Classification Societies (IACS).

1.4 Any conflict between this Code Section and other governing codes, standards or
rules requires compliance with the most applicable and restrictive standard.

2 RESPONSIBILITIES

2.1 It is the duty of the Marine Department or other proponent organizations to inform
the Manager, Environmental Protection Department (EPD) upon commissioning of
any newly hired, requisitioned or constructed vessel prior to its entering service with
Saudi Aramco.

2.2 EPD shall periodically inspect all vessels and provide a written report to the Marine
Department.

2.3 The Marine Department and other proponent organizations shall take all practicable
steps to ensure that all vessels for which they are responsible, comply with the Saudi
Aramco Environmental Health Code.

2.4 The Marine Department shall provide EPD with written summaries of corrective
actions taken for any deficiency noted on inspection reports.

2.5 The Proponent Organization shall ensure that the sanitary design of the vessel
incorporates materials that are durable, smooth, light in color and impervious to
moisture. The installation of equipment, fixtures and furnishings shall be specified to
make all areas easily cleanable.

2.6 The Marine Department shall ensure that all food served aboard the vessel is from
Saudi Aramco approved sources (see Section SAEHC-S-04 of this Code) and in the
case of food service contracts exercise all reasonable steps to monitor contractual
requirements including, adequate staffing provision and training in accordance with
the adopted Hazard Analysis Critical Control (HACCP) plan.

2.7 The Master, or his designate, shall take all reasonable steps to ensure that the
requirements of this Code are adhered to and copies of pertinent SAEHC Sections
are kept aboard the vessel.

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3 POTABLE WATER SYSTEM

3.1 Any potable water appurtenances, water treatment facilities (water distillation units
or reverse osmosis systems), when installed are to be maintained in accordance with
the manufacturer’s instructions and Section SAEHC-S-01.

3.2. All vessels shall utilize an approved potable water disinfection method pursuant to
Section SAEHC-S-01.

3.3 No potable water tank shall have a common boundary with a tank containing oil or
any other liquid except clean water ballast. Cofferdams or void spaces may be
utilized to segregate potable water tanks from all other water tanks holding
substances other than potable water.

3.4 Every scullery sink, mechanical ware washer, ice maker, clothes washer, drinking
fountain, etc. which require water of high clarity, shall be fitted with a filter to remove
sediment stirred up during "vessel roll".

3.5 The Marine Department shall in conjunction with EPD, be responsible for ensuring
that in respect of each vessel, there shall be a current Water Safety Plan in place, as
per SAEHC-S-01, sub-section 2. The plan will take a systematic assessment
approach, involving the source of the drinking water system, what hazards may arise,
and the controls to be put in place to ensure a safe drinking water supply. The plan
should be retained on board and available for inspection.

3.6 Potable water from a low pressure evaporator or reverse osmosis plant shall only
be produced when the vessel is at least 3 nautical miles from land or otherwise
remote from any risk of estuarine or harbor area pollution. Furthermore, water shall
not be drawn when shipboard operations which could have a detrimental impact on
immediate sea water quality such as shot/grit blasting is taking place.

3.7 All sea water suction to evaporators or reverse osmosis plants shall as far as is
reasonably practicable be separate from any other sea suctions and shall be sited
forward and/or on the opposite side of the vessel from sanitary or bilge discharges.

3.8 All parts of the potable water production and distribution system, shall be
maintained in accordance with manufacturer’s instructions. Operational instructions
shall be posted near the water treatment plant, and a sufficient supply of essential
consumables and replacement parts shall be immediately held.

3.9 An up to date drawing showing all major components of the water supply system
shall be maintained and posted in the plant room.

3.10 Devise, implement and maintain standard operating procedures (SOPs) on board
the vessel for the water supply system.

3.11 Potable drinking water obtained from shore mains supply or water barge shall be
transferred by a hose exclusively used for that purpose. Hoses where carried on
board vessels shall be suitably marked and stowed in a position clear of the deck
where they are not subject to contamination and shall be capped at both ends after
being drained off following their use. Hoses shall be flushed and discharged to waste
before each time of use.

3.12 Potable drinking water supplied to vessels shall be from sources approved in
accordance with the requirements of SAEHC-S-01.

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3.13 Potable water tanks shall, so far as is reasonably practicable, have an independent
filling line to which a hose coupling can be attached. This line shall not be cross-
connected with any line of non-potable-water system and shall not pass through any
non-potable liquid, unless he pipe is double sheathed/encased.

3.14 Potable water piping shall be painted or striped in light blue bands or light blue
stripe at 5 m (15 feet) intervals and on each side of partitions, decks, and bulkheads.

3.15 Distribution lines shall be at least 450mm (18 inches) above the deck plating or the
normal bilge water level, and not cross-connected with the piping or storage tank of
any non-potable-water system.

3.16 Pipes carrying sewage or other non-potable liquids shall not pass through potable
water tanks, or vice versa, unless these pipes are contained within a continuous
water or oil tight steel pipe duct, constructed with all welded joints and seams.

3.17 The potable water filling line shall:

3.17.1 Begin either horizontally or in a gooseneck position pointing downwards, at

a point at least 460 mm (18 inches) above deck level.

3.17.2 Have a screw cap or plug fastened by a non-corroding chain to an adjacent

bulkhead or surface in such a manner that the cap or plug does not touch
the deck when hanging free.

3.18 Each bunker station potable water filling line shall be painted blue and clearly
marked “POTABLE WATER FILLING” in letters at least 13 mm (0.5 inch) high,
stamped on a noncorrosive label plate or the equivalent and located at or near the
point of hose connection.

3.19 Non-potable freshwater, if used on the vessel, shall be bunkered through separate
piping using fittings incompatible for potable water bunkering, and flow through a
completely different piping system and be identified with a different color.

3.20 Potable water hoses shall be handled with care to prevent contamination, flushed
before being used and shall be drained after each use. They shall also be stowed
rolled tight with the ends capped, on reels, or racks, or with ends coupled together in
potable water hose lockers.

3.21 Hoses used for conveying potable water shall be constructed of safe materials,
shall have a smooth interior surface, shall be used for no other purpose and shall be
clearly identified as to its use. Caps and keeper chains shall be provided for water
system inlet and outlet fittings, as well as hose fittings. All such fittings shall be
capped when not in immediate use. Hoses shall be kept free of contamination when
stored and used.

3.22 Disinfection of hoses shall be carried out as a routine measure every 12 months,
or whenever any contamination is suspected. Hoses shall be thoroughly flushed
through and completely filled with a solution of 50 mg/l (ppm) residual free chlorine,
and allowed to stand for a period of at least 1 hour before being emptied and re-
stowed. Records shall be retained on board.

3.23 Where provided potable water hose lockers shall be:

3.23.1 Weatherproof, maintained in good repair, and marked “POTABLE WATER

HOSE AND FITTING STORAGE” in letters at least 13 mm (0.5 inch) high.

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3.23.2 Mounted at least 460 mm (18 inches) above the deck and self-draining.

3.23.3 Fitted with locker doors, which are closed when not removing hoses and
equipment.

3.23.4 Not used for any other purpose than storing potable water hoses, fittings,
sanitizing buckets and other associated equipment.

3.24 Potable water tanks and any parts of the potable water distribution system shall be
opened, up, ventilated, and disinfected, in accordance with methods specified in
SAEHC-S-01 before being placed in service, before returning to operation after repair
or replacement or being subjected to any contamination, including entry into a
potable water tank.

3.25 All potable water tanks shall, subject to vessel design, be so sited and be of such
dimensions that they are readily accessible to facilitate inspection, cleaning and
coating.

3.26 A deck may be used as the top of a potable-water tank, provided that it is so
constructed and maintained as to exclude the risk of contamination of the tank(s) by
flooding or other surface contamination

3.27 No toilet or urinal shall, so far as is reasonably practicable be installed directly over
that part of a deck that forms the top of a potable water tank.

3.28 During construction or repair or at dry-docking or slipping, at intervals not greater

than 5 years, a standing water or other appropriate test method shall be applied to all
repaired or suspect potable drinking water tanks to ensure that there is no seepage
into it from seawater or adjacent water ballast tanks.

3.29 All sounding devices for determining the depth of water in the potable water tanks
shall be constructed, maintained and operated so as to prevent contaminated
substances or liquids from entering the tanks.

3.30 The potable water tank shall have sample valves, as practicable, suitably identified
and numbered.

3.31 The potable water tank shall be clearly marked with POTABLE WATER in letters at
least 1/2 in (1.25 cm) high, stamped on a non-corrosive label plate or equivalent.

3.32 Every potable water storage tank shall be designed in accordance with class
requirements, good engineering practices, and where practicable, provided with a
vent so located and constructed as to prevent contamination, be at least 1.5 in (3.8
cm) in diameter, and terminate with the open end pointing downward, screened with
corrosion resistant wire, and end no less than 18 in (45 cm) above a weather deck in
a sheltered space. When the end must be exposed to wave action, it shall be
equipped with a back-water (check) valve.

3.33 The potable water tank shall be provided with an overflow or relief valve, which shall
be so located that the test head of the tank is not exceeded. The overflow shall be
constructed and protected in the same manner as recommended for vents.
Alternatively, where air is used for testing purposes, a relief valve should be installed
in the testing line.

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3.34 The potable water tank shall, as dictated by the pertaining class rules, be so
designed that it can be completely drained, through an opening at least 1.5 in (3.8
cm) in diameter. When drainage is by gravity flow, the opening shall be in the bottom
of the tank and shall terminate flush with or below the inner surface of the tank
bottom. When a suction line is used only for the potable water distribution system, it
shall be placed at least 6 in (15 cm) from the tank bottom or sump bottom.

3.35 Where fitted, disinfection devices to the water distribution system shall be
constructed and installed in accordance with manufacturer’s recommendations, and
the findings of the Water Safety Plan in force.

3.35.1 The device shall provide continuous disinfection of the potable water
distribution system and shall be such as to provide a free chlorine residual
of 0.5 – 3.0 mg/L at the point of use.

3.36 The master of the vessel or his designee shall ensure that all potable water
supplied from bunkering is tested for free chlorine when new potable water is
bunkered. Where it does not meet the standards as set out in SAEHC-01, it shall be
treated and monitored that it does so at each outlet.

3.37 The potable water distribution system shall be maintained free of cross-
connections between non-potable piping systems and tanks, and protected against
backflow or other contamination by backflow preventers or air gaps.

3.38 Where Backflow preventers are fitted, they shall be maintained in good repair, and
located so they may be inspected, serviced, and maintained.

3.39 When potable water is supplied under pressure, the system shall be protected
against back flow by either back flow preventers (vacuum breakers) or air gaps
between the delivery point of water and the overflow rim of the unit.

3.40 The delivery of potable water to non-potable-water systems shall be made through
an air gap.

4 WASTE MANAGEMENT

4.1 Pollution prevention and the management of both liquid and solid wastes aboard
vessels shall comply with the requirements of IMO MARPOL 73/78 or any
amendment thereto.

4.2 Every vessel of 400 gross tonnage and above and/or certified to carry 15 persons
or more shall carry a Garbage Management Plan, to include written procedures for
collecting, storing, processing and disposing of garbage. The Plan shall designate
the person responsible for implementing the plan.

4.3 All vessels of 400 gross tonnage and above and/or certified to carry 15 persons or
more persons, shall maintain a Garbage Record Book, to record all disposal of
generated waste. The book must be kept for a period of two years from the date of
the last entry.

4.4 The Marine Department shall ensure that arrangements are maintained in place at
all times, such that all garbage waste arising from offshore vessels and fixed
installations is collected every 7 days maximum or as soon as is practicable
thereafter, and transported to suitable shore based facilities for treatment and
disposal

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4.5 Food waste shall be comminuted and discharged. Where impracticable food refuse
shall be stored in non-absorbent and easily cleaned containers, fitted with tight
covers; after each emptying, each container shall be thoroughly scrubbed, washed,
and treated with disinfectant.

4.6 All garbage shall be stored within lugger buckets, fitted with solid lids or other
closed compartments. The containers shall be properly maintained and
replaced/cleaned as necessary after emptying. In the case of non-food waste and
packaging, storage is allowed in open skips, provided that they are suitably netted or
tarped to prevent windblown debris.

4.7 Incineration of garbage is prohibited.

4.8 Any vessel that produces medical waste shall be equipped as appropriate with
facilities for safely storing medical care wastes, (as defined within this Code), and
shall be of disposed of in accordance with the requirements of SAEHC-S-10 Health
Care facilities

5 SANITATION

5.1 Sewage, food particles, putrescible matter and toxic substances shall not be
discharged to the bilge.

5.2 Where practicable, all galley wastes, that may contain grease shall flow through
grease interceptors (grease traps) prior to discharge overboard or to on-board
treatment; the grease collected shall be disposed of on shore. Similarly, all waste
cooking oil shall be collected and disposed of on shore at approved facilities.

5.3 In relation to any vessel which is more than 400 gross tonnages and/or carries more
than 15 persons, discharge of sewage into the sea is prohibited, except when:

5.3.1 The vessel is discharging comminuted and disinfected sewage using a

system approved by the Administration pursuant to IMO regulations, at a
distance of more than 3 (three) nautical miles from the nearest land; or

5.3.2 The vessel is discharging raw sewage at a distance of more than 12

(twelve) nautical miles from the nearest land; or

5.3.3 The vessel has in operation an approved sewage treatment plant (STP)
which has been certified by the Administration pursuant to IMO regulations;
and carries a valid International Sewage Pollution Prevention Certificate
(1973); and the sewage effluent does not produce visible floating solids in,
nor cause discoloration of the surrounding water.

5.4 All sewage treatment facilities shall be operated and maintained in accordance
with the manufacturer’s instructions, and a current operating manual shall be
maintained on board the vessel. This and all daily log sheets shall be retained for a
minimum of 12 months and be available for inspection

5.5 Excess sludge shall be stored for appropriate disposal to land-based facilities or
otherwise in accordance with manufacturer’s instructions.

5.6 Raw sewage discharged from holding tanks shall not be discharged
instantaneously, but at a moderate rate when a vessel is proceeding at not less than
4 knots.

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5.7 Toxic or hazardous wastes, industrial or oily wastes shall never be discharged into
any part of a vessel's sewerage system. Special purpose slop tanks are required for
such wastes.

5.8 Direct discharges from culinary sink fitted with garbage grinders, mechanical ware
washers and clothes washing machines may be excluded from connection to the
sewage treatment plant.

5.9 Excluding discharges from STP’s and sewage holding tanks, all wastes, whether
generated aboard or transferred to any vessel, shall be transported to an appropriate
transfer site for disposal at an EPD approved location. The dumping of solid waste or
discharging of any hazardous waste into the marine environment is prohibited.
Wastes shall be properly segregated and stored to prevent pollution.

6 FOOD SERVICE

6.1 All food services; galley, food stores, etc. shall comply with Section SAEHC-S-04
of this Code in design, construction, operation and maintenance. Special
requirements are found in the subsection marked Marine Vessel Galleys.

6.2 Where food services are contracted there shall be put into place and effectively
maintained a documented food safety plan or program (FSP) based on the principles
of Hazard Analysis Critical Control Point System (HACCP) as specified in SAEHC-S-
04; Once identified, a monitoring system must be established for each critical control
point to ensure that correct procedures are maintained and action taken if control
point criteria are not achieved.

6.3 The internal design and layout of galleys and food storage areas shall permit good
food hygiene practices, including protection against cross contamination. Structures
within galleys shall be soundly built of durable materials and be easy to maintain,
clean and disinfect.

6.4 Where necessary, equipment shall be durable and movable or capable of being
disassembled to allow for maintenance, cleaning, disinfection, monitoring and, for
example, to facilitate inspection for pests.

6.5 All food must be obtained from shore sources approved or otherwise considered
satisfactory by EPD. Food shall be clean, wholesome, free from spoilage and
adulteration, and otherwise safe for human consumption. Stocks of raw materials and
ingredients shall be subject to effective stock rotation.

6.6 All catering contract personnel, including supervisors shall be aware of their role
and responsibility and covered by an on-going structured food hygiene and HACCP
training program. Those who handle strong cleaning chemicals or other potentially
hazardous chemicals shall be instructed in safe handling techniques. Training
programs shall be routinely reviewed and updated where necessary.

6.7 Due to the logistics of supplying foodstuffs to vessels, the Master or his
representative shall inspect all food items and ingredients to ensure the quality of the
foodstuffs. Food supplies not held in conformance with the temperature requirements
in Section SAEHC-S-04 of this Code or foods that appear adulterated shall be
rejected and reported to EPD.

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6.8 Boxes, baskets or other receptacles which are used to transfer foodstuffs from the
pier to the vessel or from one vessel to another, shall be kept clean and in a safe
condition.

6.9 Exhaust ducts over galley ranges in which grease or fat is likely to accumulate shall
have a fixed means for extinguishing a fire with the activation device located outside
the galley; be fitted with readily removable grease filters or traps; and have suitably
located hatches for inspection/cleaning.

6.10 Decks, bulkheads, deck heads, fixtures and equipment shall be kept clean and free
of food residue and debris and routinely cleaned in accordance with a written
schedule. Areas of high use or traffic are to be scheduled for more frequent cleaning.

6.11 Cleaning of spills, appliances and equipment shall be done as soon as possible
after the spill or after use.

6.12 Duckboards in dry stores and walk-in chiller/freezers shall be made of durable and
easily cleanable materials and removed at least weekly, before restocking if possible.

6.13 Counters surfaces, cabinets, shelves and drawers shall be wiped down at least
once per day.

6.14 Water closets, washbasins and other fixtures shall be cleaned and disinfected at
least once each day. These shall be thoroughly washed with detergent, rinsed and
then disinfected with approximately a 0.5 percent hypochlorite solution, or with an
equivalent substitute.

6.15 Mop wastewater shall not be discarded through culinary or ware wash sinks, at
washbasins or shower drains. Water closets are acceptable for disposal of such
wastewater.

6.16 A written cleaning schedule shall be drafted and implemented which describes in
detail the equipment or appliance to be cleaned, the frequency of cleaning, and the
procedure to be followed. The chemicals and tools to accomplish the task shall be
specified, as well as the step-by-step procedure and method required to properly
clean and sanitize each item. The Master shall check the effectiveness of the
schedule.

6.17 As far as possible, a single individual shall be assigned to clean. This shall be his
primary duty. This person shall be fully trained in the use of cleaning/sanitizing
chemicals and techniques necessary to accomplish this task.

6.18 Cleaning tools and appliances, such as brooms, mops, buckets and vacuum
cleaners shall be provided, stored and used in a manner which prevents
contamination of food, ingredients and food contact surfaces.

6.19 Routine cleaning shall be done during periods when food preparation activities are
least. To minimize contamination, dustless cleaning methods, such as damp mopping
and wiping shall be used.

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7 CREW ACCOMMODATION

7.1 Operation and maintenance of accommodation, to include, but not be limited to,
cabins, toilets/showers, mess rooms, recreation rooms, gangways, laundry,
recreational areas, shall comply with this Code subsection.

7.2 Design and construction of crew accommodation shall specifically comply with
applicable ILO Conventions 90, 92, 133, 144 & 147, as amended.

7.3 Cabin standards for vessels of more than 1,000 tons and where reasonably
practicable, to vessels between 200 and 1000 tons shall be:

7.3.1 Officers - one person per room.

7.3.2 Ratings – no more than two per room.

7.3.3 The minimum floor area provided per person in a two-berth sleeping room for
ratings shall be:

7.3.3.1 Vessels under 3,000 tons, 2.75 square meters.

7.3.3.2 Vessels 3,000 tons or over but less than 10,000 tons 3.25 square
meters.

7.3.3.3 Vessels 10,000 tons or over 3.75 square meters.

7.4 Soil pipes shall not pass overhead in mess rooms, sleeping rooms, dry provision
store rooms, galleys or the hospital, except where it is impracticable to place them
elsewhere.

7.5 All parts of the crew accommodation except galleys, pantries, laundries, drying
rooms, lockers, private and semi-private bathrooms and store rooms, shall so far as
is reasonably practicable, be adequately lit by natural light; and sanitary
accommodation and passageways shall wherever reasonably practicable be
adequately lit by natural light.

7.6 Every enclosed space in the crew accommodation, except a cold store room, shall
be provided with a ventilation system capable of maintaining the air in that space in a
sufficiently pure condition for the health and comfort of the crew.

7.7 All soil and other waste water drainage system shall be so arranged and fitted with
such water seals, air vents and storm valves as are necessary to prevent siphonage
or blow-back.

7.8 Cabins for seamen, passengers and officers shall be cleaned at least weekly, by
thorough vacuuming or by other methods that minimize airborne contaminants. Areas
to be included are floors/carpets, curtains and upholstery. Special attention shall be
given to crevices, cracks and rolled seams. Frequent detailed cleaning will help to
eliminate ectoparasites which may be introduced in luggage or clothing.

7.9 Deck head ventilation grills shall be kept free of dirt and fiber accumulation.

7.10 Passageway and cabins floors shall be mopped frequently and stripped
periodically to remove stains and wax accumulation.

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7.11 Crew and passengers shall be assigned individual towels and bed linen which shall
be changed and laundered at least weekly.

7.12 Bedding shall be cleaned as needed, but not less than once every 3 months; at
which time the mattress is rotated.

7.13 The practice of "hot bedding", where crew members working opposite shifts use
the same bed, shall be prohibited.

7.14 All furnishings and materials shall be kept clean and in good repair.

7.15 Mechanical clothes washing, and drying appliances shall be installed in every
vessel. A minimum of one washer and one dryer must be provided for each 25
occupants or part thereof. Linen shall be tumble dried to reduce bacterial
colonization.

7.16 The laundry shall where practicable, be provided with adequate storage shelving,
lockers or other facilities to store crew clothing separate from work wear in a hygienic
manner. Adequate facilities must also be provided for the storage of cleaning
materials.

7.17 All laundry equipment shall be installed, operated and maintained according to the
manufacturer's instructions. Sorting tables, storage racks and other surfaces that
contact linen shall be made of substantial material having a smooth, nonabsorbent,
easily cleanable finish. All equipment and facilities shall be kept clean and in good
repair.

7.18 Soiled linen and clothing shall be sorted and processed in an area separate from
that used to sort, iron, process and store cleaned linen and clothing, and items
contaminated with combustible substances such as solvents, grease, oils, fats etc
shall not be placed in tumble dryers.

7.19 Washed sheets, pillowcases, undergarments and work clothes shall be tumbled
dry on the hot cycle. All other clothing and delicate items shall be processed
according to the maker's recommendations. Cleaned items shall be protected from
contamination. Further details can be found within SAMSO IC-5-3 “Handling of Soiled
and Clean Linen”.

7.20 All areas of the lavatory and change room shall be thoroughly cleaned and
sanitized at least once each day. These shall be thoroughly washed with detergent,
rinsed and then disinfected with approximately a 0.5 percent hypochlorite solution, or
with an equivalent substitute.

7.21 The number of water closets, washbasins and showers on any vessel shall meet
the requirements of current ILO Conventions .

7.22 Sanitary accommodation shall be provided for the use of those members of the
crew for whom no private or semi-private sanitary accommodation is provided. As a
minimum one shower, one washbasin, one water closet and one mirror suitable for
toilet purposes shall be provided for every six persons.

7.23 Without prejudice to the generality of paragraph 7.24, the minimum number of
water closets provided in vessels of 3,000 tons or over, shall be six.

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7.24 Sanitary accommodation provided shall be situated close to the sleeping rooms of
the persons for whose use it is provided.

7.25 Access to sanitary accommodation provided shall where reasonably practicable

be from a passageway and shall not be from a mess room or sleeping room, except
where sanitary accommodation is provided for the exclusive use of the occupants of
not more than two sleeping rooms accommodating not more than four persons in all,
where access to it may be directly from those sleeping rooms.

7.26 Hot and cold fresh water shall be laid on to all washbasins, baths and showers. Hot
water shall be thermostatically controlled to ensure that the temperature at the point
of delivery is 49°C (120°F) and the rate of supply is at least 11.4 liters (3 gallons) per
minute. Any slow-closing faucet used shall provide a flow of water for at least 30
seconds without the need to reactivate the faucet.

7.27 Every shower shall be provided with an anti-scalding mixing valve which shall be
set in such a way that the temperature of the shower water can be varied by the
person using it. hot water. Temperatures before mixing shall be at a maximum 49°C
(120°F)

7.28 Every water closet shall be provided with exhaust ventilation direct to the open air
or to another water closet which is itself ventilated directly to the open air.

7.29 Adequate provisions for the storage of personal affects and clothing shall be made
pursuant to ILO Conventions.

7.30 Mess rooms shall be provided for the crew; each mess room shall be large enough
to accommodate the greatest number of persons likely to use it at any one time.

7.31 The following equipment or its equivalent shall be fitted in, or in a suitable space
adjacent to, every mess room and shall be readily accessible at all times by the crew
using the mess room - a) a dresser or sideboard (b) a refrigerator; (d) a sink; (e) a
supply of cold drinking water; (f) a means of heating drinking water for hot beverages;
and (g) an electric toaster.

7.32 Any vessel without an assigned nurse shall carry an approved medicine chest for
which readily understandable instructions are provided.

7.33 First-Aid and other medical supplies shall be kept in the original packaging until
used. Products required to be kept refrigerated or frozen shall be stored at 2°C to
8°C (35.6°F to 46°F) or –20°C to –10°C (-4°F to 14°F). Items outdated shall be
disposed of properly.

7.34 The master of the vessel or an officer appointed by him for the purpose shall
inspect every part of the crew accommodation at intervals not exceeding 7 days and
shall be accompanied on the inspection by at least one member of the crew. The
master of the vessel shall cause to be entered in the vessel’s official log book a
record of - (a) the time and date of the inspection; (b) the names and ranks of the
persons making the inspection; and (c) particulars of any respect in which the crew
accommodation or any part of it was found by any of the persons making the
inspection not to comply with these requirements of this code

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8 LEGIONELLOSIS CONTROLS

8.1 In addition to the safe production of potable water and the avoidance of dead legs
in pipes, the following specific measures shall be implemented in order to reduce the
risk of legionella colonization and infection:

8.1.1 Potable water supplied from shore installation shall meet standards specified
in SAEHC-S-01. Maintain free chlorine residual in the range 0.5 to 3 mg/l
(ppm) in the distribution system at all times.

8.1.2 Insulate all pipes and storage tanks to ensure that water is maintained
outside the temperature range of 25ºC - 50ºC, so far as is reasonably
practicable.

8.1.3 Flush all taps and showers daily, keep clean and free from scale.
8.1.4 Dismantle, inspect, clean and soak shower heads for a minimum 30 minutes
in a 20 mg/l (ppm) solution on a quarterly basis. Remove any sediment,
algae or calcified deposits found.

9 VECTOR CONTROL

9.1 The master of the vessel shall be responsible for over-seeing arrangements to deal
with the presence of insects, rodents, or other pests on-board, and ensure that all
sightings are immediately reported to the contracted pest control operator for
attendance and treatment.

REFERENCES:

1. Association of Port Health Authorities/Health Protection Agency

Collaborative Study “The Microbiological Quality of Water on Board Ships”
(P Grenfell et al) 2004
2. Health Protection Agency :Guidelines for Water Quality on Board Merchant
Ships including Passenger Vessels” (2003)
3. Maritime and Coastguard Agency, UK “Guidelines for the provision of food
and fresh water on merchant ships and fishing vessels” Final Draft
23/01/07 JC
4. MCA :HPA:APHA : “Guidance for the Management of Norovirus Infection in
Cruise Ships” (2005)
5. Health and Safety Executive UK “Control of Legionella Bacteria in Water
Systems : ACOP” 2000
6. World Health Organization “Legionellla and the Prevention of Legionellosis”
(2007)
7. US Public Health Service: CDC “Vessel Sanitation Program Operations
Manual” (August 2005): www.cdc.gov/nceh/vsp.
8. US Public Health Service: CDC “Vessel Sanitation Program Construction
Guidelines” (July 2005): www.cdc.gov.nceh.vsp.
9. Environment Agency, UK “The Microbiology of Drinking Water : Part 2,
Practices and Procedures for Sampling” (2002)
10. Coastguard, Department of Homeland Security “Code of federal
Regulations, Title 46, Shipping, Vol 1-9
11. US Code : Title 33 Navigation and Navigable Waters 2007 “Prevention of
Pollution from Ships” (Jan 2007)

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12. International Convention for the Prevention of Pollution from Ships, 1973
as modified Protocol of 1978 relating there-to (MARPOL)
13. International Labor Convention No 133 : October 1970, “Crew
accommodation on board Ship”
14. Department of Transport, Merchant Shipping Notice M1214
“Recommendations to prevent contamination of ships freshwater storage
and distribution systems” (June 1986)
15. World Health Organization “Rolling Revision of the WHO Guidelines for
Drinking Water Quality “ (October 2004)
16. Association of Port Health Authorities, UK “Handbook 2009” (Vol 1 & 2)
17. Marine Environment Protection Committee, International Maritime
Organization (MEPC 45/20) “Amendments to the Standard Specification for
Shipboard Incineration” (Oct 2000)
18. World Health Organization “Technical Advice for Inspection and Issuance
of Ship Sanitation Certificates” (August 2007)
th
19. Saudi Aramco Sanitary Code, 5 Edition

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