GIBRALTAR MARITIME ADMINISTRATION(Ministry of Maritime Affairs)

Watergate House
2/8 Casemates Square
Gibraltar

Tel (+350) 200 46862 / 47771 / 50424
Fax (+350) 200 47770
e-mail: maritime.survey@gibraltar.gov.gi
maritime.registry@gibraltar.gov.gi

Maritime Labour Notice (MLN) – 014 (A)This MLN supersedes MLN - 014______________________________________________________________________________
To: Ship Owners, Operators, Masters, Officers and Classification Societies

MLC Title 3.2 Food and Catering
This MLN provides guidance on compliance with Gibraltar regulations which give effect to MLC 2006 Title 3.2.
Implementation of these guidelines will be taken as evidence of compliance with the Gibraltar regulations.
The guidelines do not preclude the ship-owner from demonstrating an equivalent or higher standard as an“alternative method” of evidence of compliance.

Documents referred to in this notice:
The Maritime Labour Convention 2006;
Gibraltar Merchant Shipping (Maritime Labour Convention) Regulations 2012. Reg. 26
Certification of Ships’ Cooks Convention 1946 (No.69);
Recommendations on the Safe Use of Pesticides in Ships;
The Code of Safe Working Practices for Merchant Seamen;
ISO 15748-1: 2002 – Ships and marine technology – Potable water supply on ships and marine structures –Part 1: Planning and design;
ISO 15748-2: 2002 – Ships and marine technology – Potable water supply on ships andmarine structures – Part 2: Method of calculation;
World Health Organisation - Guide to ship sanitation (third edition); andHSE Approved Code of Practice and Guidance for the Control of Legionella Bacteria in Water Systems.
Most regulations and notices are available on the Gibraltar website: www.gibraltarship.com

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Key Points
1. All ship-owners should provide free of charge food and drinking water of appropriate quality,
nutritional value and quantity to meet the needs of those on board.
2. Food hygiene principles and the provision and maintenance of fresh water must be applied
regardless of the age, size and type of vessel.
3. Bacterial contamination is the most serious risk to food and fresh water safety.
4. Those preparing or serving food must be properly trained and demonstrate a working
knowledge of the principles and practices of food hygiene.
5. Prevention using a risk assessment and management approach is one of the most effective meansof ensuring food and fresh water safety.
6. Gibraltar requires that “The Code of Safe Working Practices for Merchant Seamen” is carried on
board ships registered in Gibraltar. Detailed advice specific to galley operations is available in
Chapter 14.
7. The Maritime Labour Convention 2006 also covers standards for Food and Catering for ships towhich the convention applies (Title 3.2 of the Convention) and this Maritime Labour Notice reflectsthat provision.
Guidelines for Compliance – Food and Catering
Part 1: Cook and catering staff qualifications.
Part 2: Food safety and hygiene including guidance on diet and nutrition.
Part 3: Water, including its supply, storage and distribution and directions onmaintenance of water systems.

Part 1: Cook and catering staff qualifications
1. Cook and catering staff qualifications
Evidence of Compliance

1. The ship-owner is responsible for making sure that no seafarer under the age of 18 is employed
or engaged or works as a ship’s cook.

2. It is the ship owner’s responsibility to make sure that MLC ships operating with a prescribed
manning of 10 or more seafarers, carry a fully qualified Ship’s Cook.

3. A ship’s cook should have evidence of qualifications as a ship’s cook, such as:1. National Vocational Qualification (NVQ) Level II in catering and hospitality and has been
issued by the Maritime Administrator with a Certificate of Qualification as a Ship’s Cook; or
2. Certificate of qualification as a ship’s cook issued by countries that have ratified the
Maritime Labour Convention 2006; or
3. Certificate of qualification as a ship’s cook issued by countries that have ratified theCertification of Ships Cooks Convention, 1946 (No.69); or

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4. Confirmation that they have been serving as a chef in a professional kitchen,commercial yacht or passenger ship and evidence that they have completed training infood and personal hygiene, food storage, stock control, and environmental protection andcatering health and safety and have been issued by the Maritime Administrator with a
Certificate of Qualification as a Ship’s Cook; or

4. Where an MLC ship is manned by less than 10 seafarers, then a fully qualified Ship’s Cook is
not required. In such cases, a Cook-Seaman, subject to the requirements of paragraph 5, below,
shall be included in the ship’s crew.
5. All catering staff involved in the processing of food shall be properly trained and instructed fortheir position and have evidence of completion of a training course or of being instructed in foodand personal hygiene and handling and storage of food
6. The Gibraltar Maritime Administration can issue a dispensation in exceptional circumstances fora non-fully qualified cook to serve on a specific ship. The dispensation would only be valid for a
specified limited period and for not more than one month from the date of issue.
Part 2: Food safety and hygiene including guidance on diet and nutrition
This Part covers construction, design, equipment and maintenance of galley areas, health and safety,
diet and nutrition, food and personal hygiene, preparation, cooking and food service, storage andcleaning.
2. Design, construction, equipment and maintenance of galley areas
Evidence of compliance

1. Food areas should be designed, constructed, equipped and properly maintained to enable
good hygiene and suitable health and safety standards. Materials used for decks, bulkheads,
deck heads and doors should be durable, non-absorbent, smooth and easy to clean with no
sharp edges or corners.

2. Work surfaces should be constructed from a suitable material such as stainless steel. Other
durable, non-absorbent, smooth materials may be used as long as they can also be
maintained in a good condition and are easy to clean and disinfect.

3. Decks should be anti-slip and be provided with gutters and scuppers to ensure effective
drainage where necessary. Scuppers when used should be fitted with drain traps.

4. The design and layout should enable clear access below, behind or between equipment, or it
should be properly sealed/integrated to prevent the accumulation of debris in inaccessible
spaces. So far as practical, refrigeration units should not be located close to ovens or otherlarge galley cooking units. There should be adequate working space to provide a safe working
environment.

5. The ventilation system in the galley should be independent from other ventilation systems onboard the ship and arranged to ensure an adequate supply of fresh air and the efficientdischarge of fumes. The system should include a supply fan and an exhaust fan to draw off
fumes from cooking appliances and discharge them into the open air.

6. The ventilation system should be adequate to maintain reasonable temperatures and humidity
levels. Condensation particularly on deck heads can be a problem but with suitablemechanical ventilation this can be kept under control. Supplementary ventilation should be
provided for particular hot spots. Ventilation ducting should be accessible and regularly
cleaned to minimise the risk of fire.

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7. An intervening air space should be provided between any WC and the galley/food preparation
rooms.

8. Equipment should be adequate for the number of crew and fit for purpose. Equipment andutensils shall be fixed in place or stored safely to avoid damage or injury when the ship rolls.
Equipment should be stored so as to protect it against contamination.

9. Dedicated hand wash basins with provision for soap and towels should be provided for the useof the catering staff. In addition dedicated sinks for food preparation and equipment washingshould also be provided

3. Health and Safety Issues
Evidence of compliance
1. The galley and store area working environment contains many obvious and potential hazards
such as extreme surface and ambient temperatures, humidity, cleaning substances, electricalequipment, fumes and knives. Equipment such as deep fat fryers, are also potentiallyhazardous. Practical control measures should be in place to reduce the risk of injury in thecatering environment, which should include:

1. Anyone working in the catering areas should be provided with appropriate protective
clothing and specialist anti-slip, protected toe cap footwear.

2.

Knives and other sharp utensils should not be left in a sink or washing-up bowl
submerged in water.

3. Stowage - items should be properly secured:i.

Pots and pans should be secured during cooking and only filled to safe
levels particularly in heavy seas.

ii.

Protective guards shall be fitted on mechanical fans, food mixers andother kitchen equipment with exposed blades or other dangerous parts.

iii.

Electrical equipment, including wiring in the galley and store areas should
be regularly inspected by either a qualified member of the crew or a shoreside contractor.

4. Burns and scalds are common injuries. A first-aid box should be provided either in thegalley or a suitable area convenient to the galley. The contents of the first-aid box should
be checked and when necessary replenished at appropriate intervals. A notice stating theaction to take if someone is burned or scalded should be prominently displayed in or closeby the galley.
5. The use of anti-bacterial hand cleaners, moisturising cream and barrier creams should be
encouraged to reduce the risk of skin infections, particularly dermatitis.
6.

Detailed advice specific to galley operations is available in Chapter 14 of the Code of
Safety4. Diet and Nutrition
Evidence of compliance

1. Ship-owners are responsible for providing food and drinking water of appropriate quality,
nutritional value and quantity that adequately covers the ship’s requirements.

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2. Ship-owners are also responsible for providing seafarers with food and water free of charge.
3. A good variety of food provides a healthy diet. Meals should provide a balance ofcarbohydrates, protein, fat and fibre, vitamins and minerals. Food should be prepared andcooked with minimum levels of salt, fat and sugar. As a general guide:a. High energy food (carbohydrates) includes bread, potatoes, rice pasta, and breakfast
cereals.
b. High protein food includes fish, meat, poultry, eggs, milk and other dairy products (checkthe fat content of some cheeses).
3.

Vitamins and minerals are contained in fruit and vegetables, fresh, frozen, dried and canned,
including fruit juice.

4. Drinks – as with food a balanced intake is important. Not too much sugar, caffeine andcalories. Water, fruit juices and low fat milk are all good alternatives.
5. Provision should be made for any special needs because of religion, special dietaryrequirements, or customary dietary practices where certain rules or requirements in relation tosome food or with the way the food is prepared must be observed.
6. Catering staff should be aware of the dangers associated with food allergies. If a person with afood allergy inadvertently eats even a small amount of that food this can make them very ill orin extreme cases cause death. Some problem ingredients are peanuts, nuts, gluten, fish, soya,
celery, mustard, sesame seeds and sulphur dioxide.
5.Food Hygiene
1. Hazard Analysis and Critical Control Point (HACCP) system
1. In the case of companies operating large passenger/cruise ships and other vessels with asubstantial crew complement, the philosophy of the International Safety Management Code islikely to have been extended already to include food and fresh water safety and hygiene
issues, based on a Hazard Analysis and Critical Control Point (HACCP) system. A HACCP
system is a structured and documented hazard analysis system, identifying critical control
points and specific actions to be taken at those points. HACCP is required under food safety
legislation, and is applicable to food businesses. Such systems are based on a robust foodsafety policy and detailed procedures, all fully documented that will extend far beyond theprimary advice contained in this MLN.
Evidence of Compliance2. Food hygiene practice
1. Traditionally the basis for food hygiene standards has been the use of clean, well maintainedcatering spaces and the avoidance of unsanitary conditions. Even in clean, well-maintained galleys
however, care must be taken not to handle food carelessly with insufficient regard to food safety.
Good food hygiene is more than cleanliness; it requires food to be protected from the risk ofharmful contamination by bacteria, chemicals and other foreign bodies from point of delivery topoint of consumption. Bacterial contamination is the most serious risk to food safety and causes
the majority of food poisoning cases but physical and chemical contamination may also occur
accidentally, for example, from loose buttons, jewellery, and other foreign bodies or from cleaning
agents.
2. Good food hygiene requires the sourcing of safe food. In certain circumstances unsafe foodwill always remain unsafe regardless of the measures taken.
3. Examples of causes of food poisoning
1. Preparation of food too far in advance and stored at room temperature;

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2. Cooling food too slowly prior to refrigeration;
3. Not reheating food to high enough temperatures to destroy harmful bacteria;
4. Using contaminated cooked food;
5. Undercooking;
6. Not thawing frozen meat for sufficient time;
7. Cross contamination from raw food to cooked food;
8. Storing hot food below 63°C;
9. Infected food handlers; and10. Improper use of leftovers.
4. Bacteria
1. No catering environment operates without harmful bacteria being present at some time, andplenty of food is produced in environments where microbiological environmental levels arevery low. A good HACCP system will prevent illness in these circumstances. Small numbers ofcertain bacteria such as Salmonellae can cause serious illness. Most pathogenic bacteria aredestroyed by adequate cooking but harmful preformed bacterial toxin, mycotoxins and algal
toxins are unaffected by heat. Pathogenic bacteria also thrive in cool, dry and anaerobic
conditions. Raw meat is considered to be high risk because of the likely presence of E.Coli,
Salmonellae, and L. monocytogenes. Depending on the source viable cysts of intestinal
parasites may also exist. Good practice before cooking or processing should prevent bacteria
multiplying to the extent that would cause illness or food spoilage.
2.

Bacteria levels rise rapidly in a warm moist environment on certain foods that support their
growth, such as high protein foods. However foods with high levels of sugar, salt or otherpreservatives do not provide favourable growth conditions.

3. “High risk” foods, those most commonly implicated in food poisoning cases, are considered to
be food that supports bacterial growth and is ready to eat without further cooking. For
example:i.

cooked meat, poultry and riceii.

meat products such as gravy and stock;iii. milk, cream, eggs, and egg products;
iv. and shellfish and other seafood.
4. Raw meat although a source of bacteria is not considered to be “high risk” because it isgenerally cooked before consumption.
5. People often harbour some types of harmful bacteria at some point - hands are particularly
susceptible.
6. This MLN also provides guidance on other common sources of harmful bacteria such as
insects, flies, rodents etc, dust and waste food.
5.

Bacterial Food Contamination

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1. Contaminated food looks, tastes and smells completely normal unless it is so contaminatedspoilage occurs. Bacteria levels in high risk food and raw meat will rise rapidly in warm
conditions. Contamination usually occurs through recklessness, ignorance and people taking
short cuts, and handling or storing food carelessly.
2. Bacteria can pass directly from the source to high risk food, for example raw meat cancontaminate cooked meat where human, animal or insect intervention occurs. Cross
contamination, where bacteria are transferred by some other means is a constant threat tofood safety. The main “vehicles” are hands, hand and food contact surfaces, cloths andequipment. Other “vehicles” include water, other foods and insects.
6. Prevention of bacterial food poisoning
1. Food must be protected against contamination. High standards of personal cleanliness andfood safety must be observed. Any existing bacteria already in the food must be prevented
from growing to dangerous levels. Most bacteria can be destroyed by thorough cooking but not
pre-formed toxins. To reduce the risk of food poisoning a range of control measures should be
put in place covering:i.

Personal hygiene;

ii. Temperature control (keep food hot >63°C or cold <5°C);
iii. Segregation of raw and cooked foods;
iv. Ensuring no risk of cross contamination via hands, cloths etc;
v. Thorough cooking;vi. Adequate and proper cleaning; andvii. Purchasing safe supplies and ensuring safe delivery.
7. Cross contamination with food allergens
1.

It is important for catering staff to be aware of the risk of allergen cross contamination insituations where a seafarer has asked for food to be free of a certain ingredient to which they
are allergic or intolerant. A number of steps can be taken to reduce the risk, including
preparing the food from scratch, keeping surfaces clear of the allergen of concern, using
separate utensils to prepare and serve the allergen free food, avoiding transference of crumbs
or seeds from other foods and by using correctly labelled airtight containers.

8. Personal Hygiene
1. It is essential for food handlers to strictly observe and practice high standards of personal
cleanliness. They should be clean and tidy and wear suitable light coloured protective clothing.
2. There must be adequate hand wash basins with soap and hand drying facilities available tothe catering staff. Disposable towels or a hot air dryer are better than a traditional towel. Food
handlers must wash their hands regularly and always on entering the galley, before handling
any food or equipment, after smoking and/or touching hair, nose, mouth, dirty clothing etc.
Hands must also be washed after visiting the WC, and in between handling raw and cookedfood.
3. Toilets with hand wash basins should be situated near to, but separate from, the galley.
Prominent signs about washing hands should be displayed.

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4. Food handlers should avoid so far as possible direct contact between hands and food, byusing tongs for example. Appropriate protective gloves may be worn but they can give a false
sense of security.
5. Cuts, spots, sores, etc should be completely covered by coloured waterproof dressings.
9. Fitness to work
1. Anyone working with food with food poisoning symptoms, for example diarrhoea and vomiting,or suspected of carrying food poisoning organisms because of close contact with a confirmed
case should be immediately excluded from any job which might expose food/water to the riskof contamination. If a food handler has suffered sickness and diarrhoea they should not handle
food for at least 48 hours after the symptoms have ceased. Several other conditions require
infected persons to be similarly excluded for varying lengths of time according to medical
advice. Secondary infections associated with boils and septic cuts, respiratory infections fromheavy colds may also require the suspension of food handlers until
successfully treated.
10. Preparation and cooking
1.

Defrosting of raw meat and poultry should be carried out in controlled conditions and not
simply be left to thaw at room temperatures, particularly in a warm galley. Thawing shouldtake place in a cool, clean area, separate from other foods that may be exposed to risk ofcontamination from thawed liquid. The food should be covered and stored in a container on a
grille so that it is not resting in the thawed liquid. If there is a food handling room within thecold stores area this may be used. It is important to check that meat or chicken etc isthoroughly defrosted before cooking.

2.

Bacteria thrive in warm conditions, so raw meat; poultry, fish etc should not be left in the socalled danger zone (5°C - 63°C) for longer than is absolutely necessary. A general rule whenhandling food during and after preparation would be a single period of up to 2 hours at room
temperatures. In very high temperatures the handling period should be reduced to about 1½
hours.

3.

Most harmful bacteria can be destroyed by thorough cooking. It is however acceptable toserve a “rare” steak, or beef and lamb joint if it is a whole cut or joint of meat and the steak or
joint has been properly sealed over a high heat to destroy any bacteria that might be on thesurface. The following types of meat can have bacteria distributed throughout the mass of themeat, they must therefore be cooked thoroughly:i.

Poultry

ii.

Pork

iii.

Burgers, sausages, kebabs

iv.

Rolled joints using more than one cutv.

Mincemeat4.

A skewer may be used to test that poultry and meat joints are thoroughly cooked; juices
should run clear. A centre temperature of 75°C is usually required and may be verified using aprobe thermometer, the probe having been properly disinfected before use. Furthermore thethermometer’s manufacturer’s instructions must be followed and its accuracy verified.

5.

Where practical, separate work surfaces should be set aside for the preparation of raw meat
which should not be used for the preparation of foods that will be eaten without further
cooking. If the same work surface has to be used, care must be taken to ensure it is cleaned
and disinfected between handling raw and cooked meats or other ready-to-eat products.

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Separate chopping boards clearly assigned, generally, by colour may be used to maintainsegregation.
11. Food Service
1.

Ideally food should be consumed as soon as it is prepared /cooked but patterns of work andother unplanned factors can delay meal times. If there are significant delays, cold cuts can be
stored in the fridge or in a chill display unit until the crew are ready to eat. Hot food can besafely left in the pot over a very low heat so long as it is regularly stirred to maintain a safe
temperature of 63ºC or it can be stored in a hot press.

12. Leftovers
1. Cooling of high risk food must be done quickly to avoid potential health risks. Small amounts offood should cool relatively quickly but the process can be speeded up if necessary. For
example,i.

If available use a larder with a lower room temperature.

ii.

Pour liquids into shallow pans and stir frequently.

iii.

Split food into relatively small pieces or batches.

iv.

Use an iced water bath.

2. Once cold, leftovers should be date marked and be suitably stored in a fridge and used within
2 days preferably served cold for example as part of a salad. If reheating is absolutely
necessary food should be rapidly and thoroughly reheated, but only once. Reheated leftovers
must have a core temperature of 75ºC.
13. Stores1.

Ships should have adequate storage facilities for all stores. If storage spaces are inadequate,
stock levels should be reduced by taking on stores more frequently or if that is not possible,
additional storage should be made available. All stock should be rotated as and whennecessary.

14. Cold Stores
1. Safe temperatures for cold stores are generally considered to be 5°C or colder and minus
18°C or colder for chill and freezer cabinets respectively but a slight tolerance of one or two
degrees is unlikely to create any significant risk to food safety. If cabinets do not have a meansof checking temperatures, a suitable thermometer should be provided. Thermometers should
be calibrated periodically but a simple check on a monthly basis, using boiling water (99ºC to
101ºC) or melting ice (-1ºC to +1ºC) will verify the accuracy of the thermometer.
2. In freezer units, the combination of high humidity and fluctuating temperatures (warmer thanminus 10°C) accelerate mould and other spoilage bacterial growth. Fluctuating temperatures
may also cause an accumulation of ice deposits. Food should never be stored in front ofcooling units as this restricts the circulation of air. Suitable packaging is essential to avoid theloss of moisture from the surface of food which can produce a freezer burn effect on exposedmeat cuts or joints.
3. If defrosting is not an automatic process, equipment should be defrosted regularly to maintainits efficiency.
4. Although fridges and freezer cabinets should be maintained according to the ship’s planned
maintenance system, cooks and others working in the galley should regularly check thecondition of door seals and closing devices as well as routinely monitoring temperatures.

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5. Chilled raw food must always be kept apart from cooked food, for example, cooked food or
milk that requires no further treatment before consumption. Separate refrigerators are
preferred although if in the same unit, the raw food must always be placed at the bottom to
avoid drip contaminating ready prepared food. Food should also be covered or wrapped toprevent drying out, cross-contamination and absorption of odour.
6. All refrigerated room doors should be fitted with means both of opening the door and soundingan alarm from the inside.

15. Dry Stores
1. Dry food stores should be dry, cool, (where possible around 10°C), well lit and ventilated.
There should be adequate shelving and pallets to avoid stowage directly on to the deck. Careshould be taken to ensure stock is used in strict date rotation and that supplies have the best
possible durability date. Perishable provisions should neither be ordered nor accepted inquantities greater than can be consumed before the expiry date. Daily checks should be madeon short-life perishable food such as fresh fruit and vegetables.
16. Cleaning
1. To avoid a build up of dirt and waste, a “clean as you go” routine should be applied.
2. Trays, knives, cutting boards, food preparation machinery and work tops etc that come into
contact with food should be thoroughly cleaned and disinfected. Mechanical dishwashers
disinfect by virtue of the high rinse temperature. Where dishes are hand washed they shouldbe left to dry rather than using drying cloths, as long as they are put away as soon as they aredry.
3. Cloths and towels are a perfect breeding ground for bacteria so they must be washedregularly or discarded. Mops and waste bins should also be regularly washed and stowed indesignated places.
4. Galley spaces should be cleaned at the end of each working day. Time should be set aside to
do a regular systematic thorough clean of all areas including cupboards, store rooms, the deckand bulk heads, extractor fans and canopies. Greasy ventilation ducting is a serious fire
hazard and should therefore be cleaned regularly. The frequency of cleaning should bedetermined using a risk assessment process.
5. Care should be taken to protect food and equipment during cleaning operations. Cleaningproducts and equipment should be safely stored away, preferably in a designated locker.
6. Garbage and food waste segregation and disposal arrangements should maintain operational
health and safety standards and be in accordance with the ship’s garbage management plan.

17. Pests
1. Good housekeeping obviously minimises the risk of infestation and it is important to ensurethat areas, particularly refuse areas are kept in a clean and tidy condition. Waste bins shouldbe emptied regularly and lids should always be fitted unless they are being used. They should
also be washed after emptying.
2.

Flies, cockroaches and rodents present a serious hazard. Food suspected of being
contaminated by rodents, flies or cockroaches must be destroyed.

3. A responsible member of crew should carry out routine inspections of food areas, particularly
undisturbed areas. If pests are found appropriate action should be taken to eradicate orminimise the problem. This should include the use of a pest control book and if necessary theemployment of a certified pest control agent.

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Part 3: Water, including its supply, storage and distribution and directions on maintenance ofwater systems.
This Part covers fresh water loading and supply arrangements, disinfection, storage, distribution
systems and maintenance.
6. General Requirements
Evidence of compliance
1. The ship-owner is responsible for ensuring that water provided to the ship does not containanything which is likely to cause sickness or injury to health or which renders any water
unpalatable. In addition, a supply of hot, fresh water and cold drinking water should be
provided to any sink, hand wash basin or other washing facilities in a galley.
2.

Improperly managed water is an established infectious disease transmission route on ships.
Outbreaks of illness have been associated with contaminated bunkered water, crossconnections between potable and non-potable water, improper loading procedures, poor
design and construction of potable water storage tanks and inadequate disinfection. Evidence
from outbreaks indicates that sewage is one of the more common sources of the pathogens
that cause waterborne disease outbreaks on ships. Care must therefore be taken to manage
water properly as detailed in this part.

3. The most effective means of ensuring the safety of the fresh water supply is through the use ofa risk assessment and management approach that covers the whole process from loading todelivery at the tap and includes a planned maintenance system. All of the information gathered
should be used to develop a Fresh Water Safety Plan (FWSP), particularly for ships with acomplex system, which could be incorporated into the ship’s planned maintenance system. An
FWSP should be based on the following format:
a. system assessment and hazard analysis (including an assessment of source
water loaded onto the ship);b. management plan and control measures (the selection and operation of
appropriate treatment processes);c. monitoring and corrective action system in accordance with the plan (theprevention of contamination/re-contamination during storage and distribution);
4. Control measures (treatments) will be influenced by the quality of the source water.
5. In addition to the above the ship should consider requesting water samples from the
supplier prior to bunkering.

7. Fresh water loading and supply arrangements
Evidence of compliance
1. Freshwater obtained from shore mains supply or water barge should be transferred by adesignated fresh water hose. Hoses should be durable, with a smooth, impervious lining, andequipped with fittings, including adapters, to permit connection to the shore potable water
hydrants and filling connections to prevent their use for loading other liquids. Hoses should be:
a.
b.
c.
d.

clearly marked (generally coloured blue);
stowed in a locker clear of the deck;drained and capped at both ends after use; andflushed through and discharged to waste before loading.

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2. Often ships use quayside hoses, in which case a designated crewmember should ensure thatsuch hoses are in good condition and that they are routinely disinfected, safely stowed andcapped in a clean environment.
3. Every potable water tank should have a filling line to which a hose can be attached. This line
should not be cross-connected with any line of a non-potable water system. Each line should
be clearly identified as such and painted blue with a screw cap or plug fastened by a shortchain so that the cap does not touch the deck when hanging free.
8. Disinfection
Evidence of compliance
1. There should be no facility for by-passing primary automatic disinfection systems. Automatic
disinfection systems should have a failsafe control arrangement with an audible/visualautomatic alarm to prevent the passage of water in the event of any malfunction. The power
supply required to operate the alarm should be independent of the disinfection unit power
supply.
9. Chlorination
Evidence of compliance
1. Gibraltar generally accepts chlorine as a disinfectant which requires around 20 minutes contact
time to react. It can be the case that shore mains water only contains low concentrations of freechlorine which may be further decreased within the ship environment. Although there is norequirement to do so and control measures will be influenced by the quality of the source water, it
is considered good practice to add chlorine as a routine when loading fresh water to a level that
produces a 0.2 mg/L (ppm) residual free chlorine or 1.0 mg/L (ppm) chloramines whenchloraminated water is supplied. Chlorine should preferably be applied as a hypochlorite solution,using a commercial hypo chlorinator designed for the purpose or by using an automaticchlorination unit in the ship’s deck filling line. The concentration may also be
achieved by the manual method using the formula contained in the “WHO’s Guide to Ship
Sanitation”. A commercial test kit should be used to check the free chlorine or chloramines levels.
10. Silver-coated filter candles
Evidence of compliance
1. These filters retain suspended matter and they have a bactericidal effect. Treatment isinstantaneous without any addition of chemicals.

11. Electro-Silver Ionisation
Evidence of compliance
1. Electro-silver ionisation may be used for the automatic disinfecting of fresh water produced on
board ships. Units should be set up by the manufacturer to ensure a minimum concentration of
0.1ppm to be added to the water under maximum flow conditions. The minimum time required forsilver to take effect is 4 hours after passing through the unit. This should ensure a maximum 0.08
ppm in the system.
12. Ultra-Violet Sterilisation
Evidence of compliance

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1. Although the sterilisation process is instantaneous, ultra-violet steriliser units have no dispersal orresidual properties. For this reason UV treatment is generally used only as a supplementary
system, fitted downstream of the water tank or supply pump. UV units may however be effective incertain cases where service lines are relatively short. They should be installed so that the directionof flow is vertical to keep deposits in the tubes to a minimum. The water should be continuously
circulated in the system through the UV unit. There should be a means to measure the intensity of
UV radiation and a switch-off mechanism with an alarm should be fitted in the event of UV
radiation being too weak. The performance of the tubes should be regularly monitored.
13. Thermal Disinfection (Calefaction)
Evidence of compliance
1. Potable water supply lines contaminated with Legionella may not be reliably disinfected by meansof chemical agents. Heating the flowing water throughout the distribution system (Legionella tends
to grow in dead legs and low-use areas) to a temperature of at least 60°C and maintaining thistemperature for 30 minutes is another established method used to destroy the Legionella bacteria.
If the water temperature is increased the period for maintaining the temperature will be
proportionately reduced. This method may be used in conjunction with chemical treatments.
14. Fresh water production on board
Evidence of compliance
1. Sea water that is to be treated on ships should be taken from areas relatively free from pollution,
including air pollution. Twenty miles from land is generally considered to be a safe distance but it
may be in excess of the twenty miles in some cases. Judgement should be used based on a risk
assessment which should include consideration of the possible effect that ship operations might
have on the quality of the water intake.
2. The seawater inlets (sea chests) should be located forward and if possible on the opposite side of
the ship from all overboard waste water and ballast tanks discharge outlets. Sea water should passthrough suitable filters before entering the water making equipment.
3. The manufacturer’s operating instructions should be clearly posted in the plant room and strictly
followed.
4. By-passes should not be installed around treatment units except where necessary as part of thetreatment process. There should be an adequate store of spare replacement parts particularly forany vital or fragile parts. Distillation units should indicate low range salinity levels, operationaltemperature levels and have an automatic discharge to waste. They should also have an alarmwith trip setting or equivalent.
5. Any chemicals used in an injection system to a sea suction intended to prevent the growth oforganisms in the ship’s piping system serving water making plant should be suitable for that
purpose.
6. High pressure distillation and reverse osmosis plants are highly effective in removing
microorganisms and chemical constituents. They can therefore be employed as a single treatment
so long as they remain effective. There is a need for highly reliable on-line monitoring linked to
rapid management intervention. They can however be combined with the application of a low levelof residual chlorine or other equivalent disinfectant. Because low pressure evaporators operate atlower temperatures, this type of plant should be fitted with an automatic disinfecting unit, generally
chlorine or electro silver ionisation is used, before it is pumped to the storage tanks.
7. Desalinated water effectively demineralises the seawater which makes it corrosive with thepotential to damage lines, tanks etc. Also the taste of desalinated water is bland, and may beconsidered unpalatable. Appropriate stabilising and mineralising chemical treatments should
therefore be applied before the water is passed into the storage tank.

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15. Filtration
Evidence of compliance
1. Filters should be used only where necessary as part of a purification system that includes
disinfection. Terminal or tap filters often collect bacteria and accelerate its growth and for thisreason their use should be discouraged unless they can be disinfected or replacement cartridges
are used. Filters should be maintained or replaced according to manufacturer’s instructions.
16. Water storage and distribution systems
Evidence of compliance
1. Potable water storage tanks
1. Storage tanks should normally be sited above the inner bottom and independent of the hull and not
adjacent to tanks containing oil. They should be sited and be of such dimensions that they arereadily accessible to facilitate inspection, cleaning and coating.
2. Tanks should be clearly marked “Potable Water”. They should be used in regular rotation to avoid
stagnation.
3. Storage should normally never be less than a 2 day supply. Consideration should be given to thesize of the ship's complement of officers and crew, the maximum number of passengers, the timeand distance between ports of call and the availability of water suitable for treatment with facilities
aboard. Storage may be decreased if the water supply can be supplemented by water produced bywater making plants, but only to the amount that can be reliably supplied by the water making
plant.
4. Coatings systems other than cement should be specially developed for use in potable water tanks.
Manufacturer’s recommendations for application and drying or curing of the coating must be
followed. All items that penetrate the tank, for example bolts, pipes, pipe flanges should be coatedwith the same product.
2. Distribution systems
1. The freshwater distribution pumps should not be capable of being connected to any other service.
The suction lines of the pumps should not be cross-connected with the piping or storage tank of
any non-potable-water system. Lines should not be submerged in bilge water, or pass throughtanks storing non-potable liquids. Overflows, vents and drains from tanks, and drains from the
distribution system (including any treatment plant) should not be connected directly to sewage
drains.
2. Potable water piping should be painted or hatched blue. If the direction of flow is important, thisshall be shown by means of an arrow pointing in the respective direction. Potable water outlets
should be labelled POTABLE WATER. All non-potable outlets should be labelled UNFIT FORDRINKING. If hot water piping and cold water piping run adjacent to one another, appropriate
thermal insulation should be carried out.
3. Calorifiers and pressure tanks should be fitted with efficient connections at the lowest point of theunit so that loose scale or sludge can be completely drained off after cleaning and maintenance.
They should have adequate access to enable thorough cleaning.
4. The design of the distribution system should provide maximum circulation, avoiding dead legs andoptimum conditions for bacterial growth (15°C to 50°C). The risk increases where sections of thesystem are not kept in continuous use. To minimise the risk a ring main system with circulation
pumps in hot and cold water lines should be considered for large scale demand such as passenger
ships for example.
5. Corrosion and scale inhibitors if used should be suitable for use in fresh water systems.

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3. Taps and other fixtures
1. Fixtures should be resistant to the corrosive effects of salt water and saline atmosphere and fit for
use with fresh water systems. They should be easy to clean and designed to function easily andefficiently. Approved mixer taps should be fitted to showers and it is recommended that hand washbasins should have hot and cold mixer taps.
17.Maintenance of water systems
Evidence of compliance
1. All elements of the freshwater production, treatment and delivery system including filters, pumps,
calorifiers, pressure tanks etc should be inspected, cleaned, flushed out, or items replaced whereappropriate, according to the manufacturer’s instructions and the planned maintenance system.

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The following should be taken into account when maintaining fresh water tanks and distribution
systems:
Freshwater Storage Tanks (FW tanks)

Persons inspecting or working in freshwater tanks should wear protective clothing and footwear which has
not been used for any other work area and they should not be suffering from any skin infection orcommunicable disease.

Actions

Intervals

To be thoroughly pumped out and where necessary hosed prior
to refilling.

To be opened up, emptied, ventilated inspected and thoroughly
cleaned, recoated as necessary, aired and refilled with clean
freshwater chlorinated to a concentration of 0.2ppm freechlorine. The cleaning process should include disinfection with asolution of 50ppm chlorine.

The system (from machinery space to furthest outlets) should becharged with super-chlorinated freshwater at a concentration of
50ppm for a period of 12 hrs and then completely flushed out
and refilled at 0.2ppm residual free chlorine.

Pressure Tests on all FW tanks (After the pressure test, thesystem to be thoroughly flushed with potable water).

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6 monthly

12 monthly

Refit or dry-dockIntervals not greater than
5 years

Distribution Systems Maintenance

Parts
Filters

Actions
Clean
ChangeUV exposure area
Clean
To be opened up, inspectedscaled and cleaned. Before
drained should be raised to 70
degrees Celsius for at least anhour to ensure destruction ofbacteria which may havecolonised the lower and coolerzone of the unit.
Particularly in accommodationthat has been out
of use for an extended period.
Clean in a 50ppm
chlorine solution.
Flush and fill with 50ppm chlorine
solution andallow to stand for at least an hour
beforeemptying and stowage.

Calorifiers

Shower Heads

FW Hoses

Intervals
Monthly or according to
manufacturer’s instructions
According to
manufacturer’s instructions
Periodically (generalrecommendation - annual
inspection)

3 monthly

6 monthly or more
frequent if required.

18. Inspection requirements
Evidence of Compliance
1. Inspections should be carried out by or under the authority of the Master, at intervals notexceeding 7 days. The matters to be inspected should include as a minimum:
a.
b.
c.

supplies of food and drinking water;
all spaces and equipment used for the storage and handling of food and drinking water;andgalley and other equipment for the preparation and service of meals.

1. The officer carrying out the inspections should be accompanied by at least one other seafarer
involved in catering. Records of the inspections should be kept on board and contain the following
information:
a.
b.
c.

time and date of inspection;
name and rank of persons making the inspection; andany findings recorded in the Isle of Man official log book.

19. Health and Safety
Evidence of compliance
1. Adequate care should be taken when handling chemicals or biological agents, for example
chemicals, corrosion inhibitors, filters etc. Suitable risk assessments and control measures should
be applied.
2. The rules for classification and construction of seagoing ships stated by the relevant classificationsocieties should be observed. Reference should also be made to the following British Standards inrelation to sanitary design and construction of ship water supplies obtainable on the internet atwww.iso.org/iso/en/ISOOnline

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a. ISO 15748-1: 2002 – Ships and marine technology – Potable water supply on ships andmarine structures – Part 1: Planning and design.
b. ISO 15748-2: 2002 – Ships and marine technology – Potable water supply on ships andmarine structures – Part 2: Method of calculation.

The World Heath Organisation Guide to Ship Sanitation
This Guide provides advice on a number of topics, including the management of swimming pools andspas on board ships, and is available on the internet as a draft at:
http://www.who.int/water_sanitation_health/publications/2011/ship_sanitation_guide/en/index.html
The HSE Approved Code of Practice and Guidance for the Control of Legionella Bacteria in Water
Systems.
This guide provides practical advice for the control of Legionella bacteria in any undertaking
involving a work activity and to premises controlled in connection with a trade, business or other
undertaking where there is a reasonably foreseeable risk of exposure to Legionella bacteria.
Although the Code of Practice is not specific to a marine environment, it does provide advice about
prevention or controlling exposure to the bacteria and treatment and control programmes. The Code ofPractice may be obtained from the Health and Safety Executive (www.hse.gov.uk)

Richard Montado
Maritime Administrator
Issue date: 27 June 2016

All notices are available through www.gibraltarship.com

This copy of the Administrative Instruction has been sent electronically and does not carry a signature or official stamp. A sign andstamped copy will be available upon request

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