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Maritime Occupational Health and Safety Regulations (SOR/2010-120)

Regulations are current to 2019-08-15 and last amended on 2019-06-25. Previous Versions

PART 4Sanitation (continued)

General (continued)

 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.

  • SOR/2019-246, s. 251(F)

 If an interior deck on a vessel is normally wet and employees on the vessel do not use non-slip waterproof footwear, the deck must be covered with a dry false floor or platform or treated with a non-slip product or substance.

 Each container that is used for solid or liquid waste in a work place must

  • (a) be equipped with a tight-fitting cover;

  • (b) be constructed so that it can be easily cleaned and maintained in a sanitary condition;

  • (c) be leak-proof; and

  • (d) if there may be internal pressure in the container, be designed so that the pressure is relieved by controlled ventilation.

  • SOR/2019-246, s. 252(F)
  •  (1) If feasible, each enclosed part of a work place, personal service room, galley or pantry must be constructed, equipped and maintained in a manner that will prevent the entry of vermin.

  • (2) If vermin have entered any enclosed part of a work place, personal service room, galley or pantry, the employer must immediately take all steps necessary to eliminate the vermin and prevent their re-entry.

  • SOR/2019-246, s. 253

 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.

  •  (1) All reasonable steps must be taken to ensure that personal service rooms are kept mold and mycosis free.

  • (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.

  • SOR/2019-246, s. 254(F)

 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.

Sanitary Facilities

 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.

Wash Basins

 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.

Showers

  •  (1) Every shower must be provided with

    • (a) hot and cold water; and

    • (b) soap or other sanitizing agent.

  • (2) If duck-boards are used in showers, they must not be made of wood.

Water

  •  (1) Every employer must ensure that employees are provided with potable water for drinking, personal washing and food preparation.

  • (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.

  •  (1) Every employer must develop a potable water quality management program that sets out the testing procedures and frequency and the measures to be taken to prevent contamination.

  • (2) The potable water management program must be made readily available for inspection.

  • SOR/2019-246, s. 255
  •  (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.

 If it is necessary to transport water for drinking, personal washing or food preparation, only sanitary portable water containers must be used.

 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

    • (i) a tap,

    • (ii) a ladle used only for the purpose of drawing water from the container, or

    • (iii) any other means that precludes the contamination of the water.

 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.

 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

 Each food handler must be trained and instructed in food handling practices that prevent the contamination of food.

  • SOR/2019-246, s. 256(F)

 A person who is suffering from a communicable disease must not must work as a food handler.

  • SOR/2019-246, s. 256(F)

 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.

  •  (1) Foods that require refrigeration to prevent them from becoming hazardous to health must be maintained at a temperature of 4°C or lower.

  • (2) Foods that require freezing to prevent them from becoming hazardous to health must be maintained at a temperature of –18°C or lower.

 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.

 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 may be contaminated.

  • SOR/2019-246, s. 257
 
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