yakdoli/chandra-27b-ocr-v1 huggingface dataset:
제18425호                                관              보                   2015. 1. 8.(목요일)
2. Air-conditioning systems, whether of a centralized or individual unit type, should be
designed to:
          (a) maintain the air at a satisfactory temperature and relative humidity as compared
          to outside air conditions, ensure a sufficiency of air changes in all air-conditioned spaces,
          take account of the particular characteristics of operations at sea and not produce
          excessive noises or vibrations; and
          (b) facilitate easy cleaning and disinfection to prevent or control the spread of disease.
3. Power for the operation of the air conditioning and other aids to ventilation required by
the preceding paragraphs of this Guideline should be available at all times when seafarers are
living or working on board and conditions so require. However, this power need not be provided
from an emergency source.
                                      Guideline B3.1.3 - Heating
1. The system of heating the seafarer accommodation should be in operation at all times
when seafarers are living or working on board and conditions require its use.
2. In all ships in which a heating system is required, the heating should be by means of hot
water, warm air, electricity, steam or equivalent. However, within the accommodation area, steam
should not be used as a medium for heat transmission. The heating system should be capable of
maintaining the temperature in seafarer accommodation at a satisfactory level under normal
conditions of weather and climate likely to be met within the trade in which the ship is engaged.
The competent authority should prescribe the standard to be provided.
3. Radiators and other heating apparatus should be placed and, where necessary, shielded so
as to avoid risk of fire or danger or discomfort to the occupants.
                                      Guideline B3.1.4 - Lighting
1. In all ships, electric light should be provided in the seafarer accommodation. If there are
not two independent sources of electricity for lighting, additional lighting should be provided by
properly constructed lamps or lighting apparatus for emergency use.
2. In sleeping rooms an electric reading lamp should be installed at the head of each berth.
3. Suitable standards of natural and artificial lighting should be fixed by the competent
authority.
                                  Guideline B3.1.5 - Sleeping rooms
1. There should be adequate berth arrangements on board, making it as comfortable as
possible for the seafarer and any partner who may accompany the seafarer.
2. Where the size of the ship, the activity in which it is to be engaged and its layout make
it reasonable and practicable, sleeping rooms should be planned and equipped with a private
bathroom, including a toilet, so as to provide reasonable comfort for the occupants and to
facilitate tidiness.
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제18425호                               관             보                 2015. 1. 8.(목요일)
3. As far as practicable, sleeping rooms of seafarers should be so arranged that watches are
separated and that no seafarers working during the day share a room with watchkeepers.
4. In the case of seafarers performing the duty of petty officers there should be no more
than two persons per sleeping room.
5. Consideration should be given to extending the facility referred to in Standard A3.1,
paragraph 9(m), to the second engineer officer when practicable.
6. Space occupied by berths and lockers, chests of drawers and seats should be included in
the measurement of the floor area. Small or irregularly shaped spaces which do not add
effectively to the space available for free movement and cannot be used for installing furniture
should be excluded.
7. Berths should not be arranged in tiers of more than two; in the case of berths placed
along the ship’s side, there should be only a single tier where a sidelight is situated above a
berth.
8. The lower berth in a double tier should be not less than 30 centimetres above the floor;
the upper berth should be placed approximately midway between the bottom of the lower berth
and the lower side of the deckhead beams.
9. The framework and the lee-board, if any, of a berth should be of approved material, hard,
smooth, and not likely to corrode or to harbour vermin.
10. If tubular frames are used for the construction of berths, they should be completely sealed
and without perforations which would give access to vermin.
11. Each berth should be fitted with a comfortable mattress with cushioning bottom or a
combined cushioning mattress, including a spring bottom or a spring mattress. The mattress and
cushioning material used should be made of approved material. Stuffing of material likely to
harbour vermin should not be used.
12. When one berth is placed over another, a dust-proof bottom should be fitted beneath the
bottom mattress or spring bottom of the upper berth.
13. The furniture should be of smooth, hard material not liable to warp or corrode.
14. Sleeping rooms should be fitted with curtains or equivalent for the sidelights.
15. Sleeping rooms should be fitted with a mirror, small cabinets for toilet requisites, a book
rack and a sufficient number of coat hooks.
                                 Guideline B3.1.6 – Mess rooms
1. Mess room facilities may be either common or separate. The decision in this respect
should be taken after consultation with seafarers’ and shipowners’ representatives and subject to
the approval of the competent authority. Account should be taken of factors such as the size of
the ship and the distinctive cultural, religious and social needs of the seafarers.
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제18425호                               관             보                 2015. 1. 8.(목요일)
2. Where separate mess room facilities are to be provided to seafarers, then separate mess
rooms should be provided for:
         (a) master and officers; and
         (b) petty officers and other seafarers.
3. On ships other than passenger ships, the floor area of mess rooms for seafarers should be
not less than 1.5 square metres per person of the planned seating capacity.
4. In all ships, mess rooms should be equipped with tables and appropriate seats, fixed or
movable, sufficient to accommodate the greatest number of seafarers likely to use them at any
one time.
5. There should be available at all times when seafarers are on board:
         (a) a refrigerator, which should be conveniently situated and of sufficient capacity for
         the number of persons using the mess room or mess rooms;
         (b) facilities for hot beverages; and
         (c) cool water facilities.
6. Where available pantries are not accessible to mess rooms, adequate lockers for mess
utensils and proper facilities for washing utensils should be provided.
7. The tops of tables and seats should be of damp-resistant material.
                            Guideline B3.1.7 - Sanitary accommodation
1. Washbasins and tub baths should be of adequate size and constructed of approved
material with a smooth surface not liable to crack, flake or corrode.
2. All toilets should be of an approved pattern and provided with an ample flush of water or
with some other suitable flushing means, such as air, which are available at all times and
independently controllable.
3. Sanitary accommodation intended for the use of more than one person should comply with
the following:
         (a) floors should be of approved durable material, impervious to damp, and should be
         properly drained;
         (b) bulkheads should be of steel or other approved material and should be watertight
         up to at least 23 centimetres above the level of the deck;
         (c) the accommodation should be sufficiently lit, heated and ventilated;
         (d) toilets should be situated convenient to, but separate from, sleeping rooms and
         wash rooms, without direct access from the sleeping rooms or from a passage between
         sleeping rooms and toilets to which there is no other access; this requirement does not
         apply where a toilet is located in a compartment between two sleeping rooms having a
         total of not more than four seafarers; and
         (e) where there is more than one toilet in a compartment, they should be sufficiently
         screened to ensure privacy.
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제18425호                              관             보                  2015. 1. 8.(목요일)
4.      The laundry facilities provided for seafarers’ use should include:
        (a) washing machines;
        (b) drying machines or adequately heated and ventilated drying rooms; and
        (c) irons and ironing boards or their equivalent.
                           Guideline B3.1.8 - Hospital accommodation
1. The hospital accommodation should be designed so as to facilitate consultation and the
giving of medical first aid and to help prevent the spread of infectious diseases.
2. The arrangement of the entrance, berths, lighting, ventilation, heating and water supply
should be designed to ensure the comfort and facilitate the treatment of the occupants.
3. The number of hospital berths required should be prescribed by the competent authority.
4. Sanitary accommodation should be provided for the exclusive use of the occupants of the
hospital accommodation, either as part of the accommodation or in close proximity thereto. Such
sanitary accommodation should comprise a minimum of one toilet, one washbasin and one tub or
shower.
                                 Guideline B3.1.9 - Other facilities
1. Where separate facilities for engine department personnel to change their clothes are
provided, they should be:
        (a) located outside the machinery space but with easy access to it; and
        (b) fitted with individual clothes lockers as well as with tubs or showers or both and
        washbasins having hot and cold running fresh water.
           Guideline B3.1.10 - Bedding, mess utensils and miscellaneous provisions
1. Each Member should consider applying the following principles:
        (a) clean bedding and mess utensils should be supplied by the shipowner to all
        seafarers for use on board during service on the ship, and such seafarers should be
        responsible for their return at times specified by the master and on completion of service
        in the ship;
        (b) bedding should be of good quality, and plates, cups and other mess utensils should
        be of approved material which can be easily cleaned; and
        (c) towels, soap and toilet paper for all seafarers should be provided by the
        shipowner.
         Guideline B3.1.11 - Recreational facilities, mail and ship visit arrangements
1. Recreational facilities and services should be reviewed frequently to ensure that they are
appropriate in the light of changes in the needs of seafarers resulting from technical, operational
and other developments in the shipping industry.
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제18425호                               관              보                 2015. 1. 8.(목요일)
2. Furnishings for recreational facilities should as a minimum include a bookcase and
facilities for reading, writing and, where practicable, games.
3. In connection with the planning of recreation facilities, the competent authority should
give consideration to the provision of a canteen.
4. Consideration should also be given to including the following facilities at no cost to the
seafarer, where practicable:
          (a) a smoking room;
          (b) television viewing and the reception of radio broadcasts;
          (c) showing of films, the stock of which should be adequate for the duration of the
          voyage and, where necessary, changed at reasonable intervals;
          (d) sports equipment including exercise equipment, table games and deck games;
          (e) where possible, facilities for swimming;
          (f) a library containing vocational and other books, the stock of which should be
          adequate for the duration of the voyage and changed at reasonable intervals;
          (g) facilities for recreational handicrafts;
          (h) electronic equipment such as a radio, television, video recorders, DVD/CD player,
          personal computer and software and cassette recorder/player;
          (i) where appropriate, the provision of bars on board for seafarers unless these are
          contrary to national, religious or social customs; and
          (j) reasonable access to ship-to-shore telephone communications, and email and
          Internet facilities, where available, with any charges for the use of these services being
          reasonable in amount.
5. Every effort should be given to ensuring that the forwarding of seafarers’ mail is as
reliable and expeditious as possible. Efforts should also be considered for avoiding seafarers being
required to pay additional postage when mail has to be readdressed owing to circumstances
beyond their control.
6. Measures should be considered to ensure, subject to any applicable national or
international laws or regulations, that whenever possible and reasonable seafarers are
expeditiously granted permission to have their partners, relatives and friends as visitors on board
their ship when in port. Such measures should meet any concerns for security clearances.
7. Consideration should be given to the possibility of allowing seafarers to be accompanied
by their partners on occasional voyages where this is practicable and reasonable. Such partners
should carry adequate insurance cover against accident and illness; the shipowners should give
every assistance to the seafarer to effect such insurance.
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제18425호                               관             보                 2015. 1. 8.(목요일)
                     Guideline B3.1.12 – Prevention of noise and vibration
1. Accommodation and recreational and catering facilities should be located as far as
practicable from the engines, steering gear rooms, deck winches, ventilation, heating and
air-conditioning equipment and other noisy machinery and apparatus.
2. Acoustic insulation or other appropriate sound-absorbing materials should be used in the
construction and finishing of bulkheads, deckheads and decks within the sound-producing spaces
as well as self-closing noise-isolating doors for machinery spaces.
3. Engine rooms and other machinery spaces should be provided, wherever practicable, with
soundproof centralized control rooms for engine-room personnel. Working spaces, such as the
machine shop, should be insulated, as far as practicable, from the general engine-room noise and
measures should be taken to reduce noise in the operation of machinery.
4. The limits for noise levels for working and living spaces should be in conformity with
the ILO international guidelines on exposure levels, including those in the ILO code of practice
entitled Ambient factors in the workplace, 2001, and, where applicable, the specific protection
recommended by the International Maritime Organization, and with any subsequent amending and
supplementary instruments for acceptable noise levels on board ships. A copy of the applicable
instruments in English or the working language of the ship should be carried on board and
should be accessible to seafarers.
5. No accommodation or recreational or catering facilities should be exposed to excessive
vibration.
                                Regulation 3.2 - Food and catering
Purpose: To ensure that seafarers have access to good quality food and drinking water
           provided under regulated hygienic conditions
1. Each Member shall ensure that ships that fly its flag carry on board and serve food and
drinking water of appropriate quality, nutritional value and quantity that adequately covers the
requirements of the ship and takes into account the differing cultural and religious backgrounds.
2. Seafarers on board a ship shall be provided with food free of charge during the period of
engagement.
3. Seafarers employed as ships’ cooks with responsibility for food preparation must be
trained and qualified for their position on board ship.
                                Standard A3.2 - Food and catering
1. Each Member shall adopt laws and regulations or other measures to provide minimum
standards for the quantity and quality of food and drinking water and for the catering standards
that apply to meals provided to seafarers on ships that fly its flag, and shall undertake
educational activities to promote awareness and implementation of the standards referred to in
this paragraph.
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제18425호                               관              보                 2015. 1. 8.(목요일)
2. Each Member shall ensure that ships that fly its flag meet the following minimum
standards:
         (a) food and drinking water supplies, having regard to the number of seafarers on
         board, their religious requirements and cultural practices as they pertain to food, and the
         duration and nature of the voyage, shall be suitable in respect of quantity, nutritional
         value, quality and variety;
         (b) the organization and equipment of the catering department shall be such as to
         permit the provision to the seafarers of adequate, varied and nutritious meals prepared
         and served in hygienic conditions; and
         © catering staff shall be properly trained or instructed for their positions.
3. Shipowners shall ensure that seafarers who are engaged as ships’ cooks are trained,
qualified and found competent for the position in accordance with requirements set out in the
laws and regulations of the Member concerned.
4. The requirements under paragraph 3 of this Standard shall include a completion of a
training course approved or recognized by the competent authority, which covers practical
cookery, food and personal hygiene, food storage, stock control, and environmental protection and
catering health and safety.
5. On ships operating with a prescribed manning of less than ten which, by virtue of the
size of the crew or the trading pattern, may not be required by the competent authority to carry
a fully qualified cook, anyone processing food in the galley shall be trained or instructed in areas
including food and personal hygiene as well as handling and storage of food on board ship.
6. In circumstances of exceptional necessity, the competent authority may issue a
dispensation permitting a non-fully qualified cook to serve in a specified ship for a specified
limited period, until the next convenient port of call or for a period not exceeding one month,
provided that the person to whom the dispensation is issued is trained or instructed in areas
including food and personal hygene as well as handling and storage of food on board ship.
7. In accordance with the ongoing compliance procedures under Title 5, the competent
authority shall require that frequent documented inspections be carried out on board ships, by or
under the authority of the master, with respect to:
         (a) supplies of food and drinking water;
         (b) all spaces and equipment used for the storage and handling of food and drinking
         water; and
         (c) galley and other equipment for the preparation and service of meals.
8. No seafarer under the age of 18 shall be employed or engaged or work as a ship’s cook.
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제18425호                                관              보                  2015. 1. 8.(목요일)
                                Guideline B3.2 - Food and catering
               Guideline B3.2.1 – Inspection, education, research and publication
1. The competent authority should, in cooperation with other relevant agencies and organizations,
collect up-to-date information on nutrition and on methods of purchasing, storing, preserving, cooking
and serving food, with special reference to the requirements of catering on board a ship. This
information should be made available, free of charge or at reasonable cost, to manufacturers of and
traders in ships’ food supplies and equipment, masters, stewards and cooks, and to shipowners’ and
seafarers’ organizations concerned. Appropriate forms of publicity, such as manuals, brochures,
posters, charts or advertisements in trade journals, should be used for this purpose.
2. The competent authority should issue recommendations to avoid wastage of food, facilitate
the maintenance of a proper standard of hygiene, and ensure the maximum practicable
convenience in working arrangements.
3. The competent authority should work with relevant agencies and organizations to develop
educational materials and on-board information concerning methods of ensuring proper food
supply and catering services.
4. The competent authority should work in close cooperation with the shipowners’ and
seafarers’ organizations concerned and with national or local authorities dealing with questions of
food and health, and may where necessary utilize the services of such authorities.
                                 Guideline B3.2.2 – Ships’ cooks
1. Seafarers should only be qualified as ships’ cooks if they have:
         (a) served at sea for a minimum period to be prescribed by the competent authority,
         which could be varied to take into account existing relevant qualifications or experience;
         (b) passed an examination prescribed by the competent authority or passed an
         equivalent examination at an approved training course for cooks.
2. The prescribed examination may be conducted and certificates granted either directly by
the competent authority or, subject to its control, by an approved school for the training of cooks.
3. The competent authority should provide for the recognition, where appropriate, of
certificates of qualification as ships’ cooks issued by other Members, which have ratified this
Convention or the Certification of Ships’ Cooks Convention, 1946 (No. 69), or other approved body.
       TITLE 4. HEALTH PROTECTION, MEDICAL CARE, WELFARE AND SOCIAL
                                     SECURITY PROTECTION
                     Regulation 4.1 - Medical care on board ship and ashore
Purpose: To protect the health of seafarers and ensure their prompt access to medical
           care on board ship and ashore
1. Each Member shall ensure that all seafarers on ships that fly its flag are covered by
adequate measures for the protection of their health and that they have access to prompt and
adequate medical care whilst working on board.
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