PART 4Sanitation (continued)
67 A person must not use a personal service room for the purpose of storing equipment or supplies unless a closet fitted with a door is provided in that room for that purpose.
(2) In each personal service room and galley, the decks, partitions and bulkheads must be constructed so that they can be easily cleaned and maintained in a sanitary condition.
69 The deck and lower 150 mm of any partition or bulkhead that is in contact with the deck in a galley or sanitary facility must be watertight and impervious to moisture.
70 In every sanitary facility, the employer must provide
(a) toilet paper on a holder or in a dispenser in each toilet compartment;
(b) powdered or liquid soap or other sanitizing agent in a dispenser at each wash basin or between adjoining wash basins;
(c) sufficient sanitary hand drying facilities to serve the number of employees using the sanitary facility;
(d) a non-combustible container for used disposable towels if disposable towels are provided; and
(e) a covered container lined with a plastic bag for the disposal of sanitary napkins, if the sanitary facility is provided for the use of female employees.
71 In every personal service room that contains a wash basin, the employer must provide
(a) powdered or liquid soap or other sanitizing agent in a dispenser at each wash basin or between adjoining wash basins;
(b) sufficient sanitary hand drying facilities to serve the number of employees using the personal service room; and
(c) a non-combustible container for the disposal of used towels if towels are provided.
(2) If duck-boards are used in showers, they must not be made of wood.
(2) The potable water must
(a) be in sufficient quantity to meet the purposes set out in subsection (1); and
(b) meet the quality guidelines set out in the most recent edition of Guidelines for Canadian Drinking Water Quality, prepared by the Federal-Provincial-Territorial Committee on Drinking Water and published by the Department of Health.
(3) Potable water for drinking must be available at all times for the use of every employee working on the vessel.
(2) The potable water management program must be made readily available for inspection.
75 (1) Every vessel of 300 gross tonnage or more that is not a day vessel must have on board a supply of water that is available for all wash basins, tubs and showers and is sufficient to provide at least 68 l of water for each employee on the vessel for each day that the employee spends on that vessel.
(2) A day vessel must have on board at least 22.7 l of water for each employee on the vessel for each day that the employee spends on that vessel.
76 If it is necessary to transport water for drinking, personal washing or food preparation, only sanitary portable water containers must be used.
77 If a portable storage container for drinking water is used,
(a) the container must be securely closed;
(b) the container must be used only for storing potable water;
(c) the container must not be stored in a sanitary facility; and
(d) the water must be drawn from the container by
78 Any ice that is added to drinking water or used for the contact refrigeration of foodstuffs must be made from potable water, and stored and handled so as to prevent contamination.
79 If drinking water is supplied by a drinking fountain,
(a) the fountain must meet the standards set out in the Air-Conditioning and Refrigeration Institute (ARI) of the United States ARI 1010-2002, Self-Contained, Mechanically-Refrigerated Drinking-Water Coolers; and
(b) the fountain must not be installed in a sanitary facility.
Preparation, Handling, Storage and Serving of Food
80 Each food handler must be trained and instructed in food handling practices that prevent the contamination of food.
81 A person who is suffering from a communicable disease must not must work as a food handler.
82 If food is served in a work place, the employer must adopt and implement the most recent edition of the Food Safety Code of Practice, published by the Canadian Restaurant and Foodservices Association.
(2) Foods that require freezing to prevent them from becoming hazardous to health must be maintained at a temperature of –18°C or lower.
84 All equipment and utensils that come into contact with food must be
(a) designed to be easily cleaned;
(b) smooth, free from cracks, crevices, pitting or unnecessary indentations; and
(c) cleaned and stored to maintain their surfaces in a sanitary condition.
85 No person must eat, prepare or store food in
(a) a place where a hazardous substance may contaminate food, dishes or utensils;
(b) a personal service room that contains a water closet, urinal, tub or shower; or
(c) any other place where food is likely to be contaminated.
86 Food waste or garbage must not be stored in a galley.
87 Garbage must be held in leak-proof, non-absorptive, easily cleaned containers with tight-fitting covers.
88 Dry food waste and garbage must be removed or incinerated.
(2) Food waste and garbage containers must be cleaned and disinfected in an area separate from the galley each time they are emptied.
PART 5Safe Occupancy of the Work Place
90 In this Part work place violence constitutes any action, conduct, threat or gesture of a person towards an employee in their work place that can reasonably be expected to cause harm, injury or illness to that employee.
Fire Protection Equipment
91 Fire protection equipment must be installed, inspected and maintained on board every vessel in accordance with
(b) the Fire Detection and Extinguishing Equipment Regulations, as they read immediately before being repealed, in any other case.
- SOR/2017-14, s. 414
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