34. (1) On every new ship, except in the case of access from a cook’s room, access to a galley shall not be directly from a sleeping room and shall, wherever reasonable and practicable in the circumstances, be from a passageway.

(2) On every new ship the top plate of every cooking range shall be at a height of not less than 915 mm and not more than 1 065 mm above the floor of the galley.

(3) Every galley on a new ship shall be provided with a double sink.

35. (1) Every ship shall have on board a supply of potable water that is sufficient to meet the needs of the crew until that supply is likely to be replenished.

(2) If potable water service tanks are fitted they shall be directly connected with the ship’s main potable water storage tanks.

(3) Cold drinking water shall at all times be available for the use of the crew.

36. (1) Subject to subsection (2), every ship shall have on board a supply of fresh water that is available for all wash-basins, baths and showers, which supply shall be sufficient to provide at least 68 L of fresh water for each member of the crew for each day until that supply is likely to be replenished.

(2) In the case of a day ship, the supply of fresh water required by subsection (1) shall be sufficient to provide at least 22.7 L of fresh water for each member of the crew for each day until that supply is likely to be replenished.

(3) If service tanks are fitted on a ship for the purpose of supplying the water required by subsection (1) or (2), those tanks shall be directly connected with the ship’s main washing water tanks or potable water storage tanks.

(4) Adjustable thermostatically controlled calorifiers or other equally safe and efficient means shall be provided that are capable of heating fresh water to a temperature of not less than 49°C.

(5) Subject to subsection (6), on every ship, hot and cold fresh water through taps shall be supplied to all baths, showers, wash-basins and sinks.

(6) On a day ship, hot fresh water through taps need not be supplied to wash-basins and sinks.

37. (1) For the storage of dry provisions for the crew, every ship shall be provided with storage space that is fitted with sufficient shelves, cupboards and bins for the maximum amount of dry provisions that is likely to be used during the time likely to elapse between successive replenishments of dry provisions.

(2) In so far as it is reasonable and practicable in the circumstances, access to a dry provision storage room shall not be from a position on an open deck.

(3) Every dry provision storage room shall be so situated, constructed and ventilated as to avoid deterioration of the stores through heat, draught or condensation and infestation by vermin.

(4) A room that is used only for the storage of dry provisions shall not be situated over a machinery space and shall not adjoin a galley or a machinery casing unless the adjoining bulkheads and decks are adequately insulated.

(5) No part of a dry provision storage space shall be used for the storage of textiles or bedding.