57. In sleeping quarters and galleys, the temperature, measured one metre above the deck in the centre of the room or galley, must be maintained at a level of not less than 18°C and, if practicable, not more than 29°C.
58. (1) All vessels, except those regularly engaged in trade where temperate climatic conditions do not require it, must be equipped with air conditioning for crew accommodation, for any separate radio room and for any centralized machinery control room.
(2) Air conditioning systems must be designed to
(a) maintain the air at a satisfactory temperature and relative humidity as compared to outside air conditions;
(b) ensure a sufficient number of air changes in all air-conditioned spaces;
(c) take account of the particular characteristics of operations at sea;
(d) not produce excessive noises or vibrations; and
(e) facilitate cleaning and disinfection in order to prevent or control the spread of disease.
59. (1) In all vessels in which a heating system is required, steam must not be used as a medium for heat transmission within crew accommodation areas.
(2) The heating system must be capable of maintaining the temperature in crew accommodations at a satisfactory level under normal conditions of weather and climate likely to be met within the trade in which the vessel is engaged.
(3) Radiators and other heating apparatus must be placed and, where necessary, shielded so as to avoid risk of fire, danger or discomfort to the occupants.
(4) If weather and climate conditions so require, power for the operation of the air conditioning, heating and other aids to ventilation must be available at all times when employees are living or working on board the vessel.
61. (1) Every employer must maintain each personal service room, galley and pantry used by employees in a clean and sanitary condition.
(2) Each personal service room and galley must be cleaned at least once every day that it is used.
62. (1) If a vessel is in operation, an inspection must be made once a week of
(a) the supplies of food and water on the vessel;
(b) all spaces and equipment used for the storage and handling of food; and
(c) the galley and equipment used for the preparation and service of food.
(2) A record of each inspection, made in accordance with subsection (1), must be kept by the employer on the vessel for a period of three years after the day on which the inspection is made.
63. All cleaning and sweeping that may cause dusty or unsanitary conditions must be carried out in a manner that will prevent the contamination of the air by dust or other substances injurious to health.
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