1.When determining the type and quantity of food to be carried, the number of crew members, the duration of the voyage, the nature of the voyage and the facility to complete the stocks during the voyage shall be taken into account. 2.Sufficient variation in the...
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1.During the voyage the food shall be stored in storage spaces appropriately separated from other spaces, which are positioned such and, if necessary, have been ventilated and cooled such that the food remains in good condition. 2.The storage spaces as referred to in the previous...
1.On board of ships there have to be sanitary facilities for officers and ratings at a convenient location, consisting of at least a water closet, a bathtub and/or shower and a washbasin with hot and cold running freshwater for any 6 persons or less, who...
1.Except for the second paragraph, Our Minister of Infrastructure and Environment, after consultation of the organizations of sea employers and seafarers which can be considered to be representative, either in an incidental case, or in general, may grant exemption from the Articles 48 through 62...
1.All quarters have to be located in the midship or in the aft ship. Our Minister of Infrastructure and Environment may, in special cases, when the size, the type or the planned voyage of the ship makes this location unreasonable or not feasible, allow that...
1.During the daytime a quarter shall get light from skylights or efficient deck lights of adequate size, side scuttles or windows, such that it is possible for a person with normal visual acuity to read normal printed matter with clear weather at the locations of...
1.Any ship shall be provided with sufficient sanitary facilities, including washbasins, showers and toilets. 2.For persons using a night quarter which has not been provided with its own sanitary fittings, the following facilities shall be available: one washbasin for any 6 persons or less, one...