Document ID: chunk:federal_register_of_legislation:F2018L01173:body:0:p89
Version: federal_register_of_legislation:F2018L01173
Segment Type: other
Provision Reference: 
Character Range: 230379–233250

Only replacement components that comply with manufacturers' recommendations should be used. Any renewed or replacement item of equipment should be properly inspected or tested before being operated.
Since vapours from hydraulic fluid may be flammable, naked lights should be kept away from hydraulic equipment that is being tested or serviced.
A jet of hydraulic fluid under pressure should never be allowed to spray onto parts of the body. If a person is subjected to hydraulic fluid under high pressure on unprotected skin, immediate medical assistance should be sought. Any hydraulic fluid spilt on the skin should be thoroughly washed off.

   19.                        Working in galleys and other food handling areas
Marine Order 11 (Living and working conditions on vessels) and Maritime Labour Convention, 2006 (MLC, 2006) include mandatory requirements for galleys, pantries and other food handling areas.

The owner of a vessel must ensure that the catering area of the ship is equipped and organised to allow for:
       the preparation of varied and nutritious meals; and
       the serving of meals in hygienic conditions.
The person in command must ensure that weekly inspections are carried out and documented for:
       the provision of food and drinking water; and
       the spaces and equipment used for the storage and handling of food and drinking water; and
       the galley and other equipment used for the preparation and service of meals.
All seafarers working in the galley, pantry and other food handling areas should be trained in related safety measures before assuming their roles. Seafarers who are engaged as ships' cook must be trained, qualified and found competent.
There should be no smoking in galleys, pantries, store rooms or other places where food is prepared or stored. Notices to this effect should be displayed.
Galleys present particular fire hazards. A means to smother fat or cooking oil fires, such as a fire blanket and appropriate fire extinguisher, must be readily available. Water must never be used in attempts to fight fires involving hot oil in cooking areas.
All seafarers working in the galley should be trained in the use of appropriate fire-fighting equipment
Remote cut off and stops should be clearly marked and known to galley staff.
Seafarers and staff involved in catering operations should wear clean clothing, including appropriate protective equipment, if necessary, when handling food and preparing meals.
Hands and fingernails should be washed before handling food. A supply of hot running water, soap and clean towels should be available in food preparation areas.
All cuts, however small, should be reported immediately and first-aid attention provided to prevent infection. Food must not be handled unless cleared to do so.
Illness, coughs and colds, rashes or spots, however mild, should be