Galleys,
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(3) The provisions of this regulation shall not apply to- (a) any sanitary accommodation allocated for the use of the occupants of a berthed passenger cabin from which it may be entered directly; or
(b) any such accommodation forming part of a permanent
hospital.
30. (1) In every ship to which these regulations apply, other than a ship engaged exclusively in the river trade area, there shall be installed adequate cooking facilities in permanent steel deck- houses of at least 6 feet in clear height-
(a) fitted with cooking ranges and rice boilers adequate for the maximum number of unberthed passengers that the vessel is certificated to carry or is intended to carry, whichever is the greater number; and
(b) placed on the weather deck in positions approved by the
Director.
(2) In any ship in which passengers are carried in between decks in both the fore part and the after part of the ship, two such galleys shall be installed, one each in the fore and after parts of the ship.
(3) Such galleys shall be in addition to and separate from the galleys provided for the crew of the ship.
(4) The cooking facilities required to be installed pursuant to paragraph (1) shall be deemed to be adequate if there is provided in the galleys intended for the exclusive use of unberthed passengers-
(a) an area of range top-plate or boiling table, amounting to at least 10 square feet for the first 250 passengers or part thereof, with the addition of I square foot for every additional 75 passengers or part thereof; and
(b) boiling or steaming appliances for cooking rice of a capacity of at least 25 gallons for the first 250 passengers or part thereof, with the addition of 2 gallons for every additional 50 passengers or part thereof.
(5) Each such galley shall also be fitted with
(0) adequate natural lighting from overhead and, as far as is
reasonable and practicable, from all sides;
(6) efficient artificial lighting in the way of the cooking range
and the food preparing tables:
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(c) efficient mechanical exhaust ventilation over the cooking range, so designed that fumes from the cooking appli- ances shall discharge to the open air;
(d) ventilation openings with sparred gratings in the side and end bulkheads, fitted with dust-proof hinged steel shutters;
(e) sufficient number of dressers, each fitted with a sink constructed of stainless steel or other metal approved by the Director, drained by a waste pipe of at least 24 inches in diameter and so constructed as to be easily cleaned of sludge or other obstruction;
(f) a fresh water spring-loaded tap over each sink, supplied by a small service tank or other suitable arrangement; (g) a serving table and a heavy portable chopping and cutting
block;
(/) adequale stowage racks for cooking utensils, materials
and implements, fitted with storm rails;
(0 if the cooking appliances are coal-fired, a dust-tight coal-box fitted close down to the deck with the bottom thereof cemented and fitted with means of filling from outside the galley.
(6) No salt water tap shall be fitted over a sink or other place where food is prepared; but a salt water tap may be fitted Inside the galley for cleansing purposes, in which case it shall be fitted with a lockable stopcock to prevent it being used in port where the salt water may be foul.
(7) The cooking range referred to in paragraph (4) shall-
(2) if oil-fired or coal-fired, be fitted with an efficient chimney-pipe, which shall be suitably fitted at bends with inspection plates to facilitate cleaning and which shall allow the escape of smoke from the cooking range to open air;
(6) if oil-fired, be supplied by oil fuel supply tanks placed outside the galley, which shall be fitted with a main supply valve operable from the weather deck or other safe position and with efficient filling, ventilating and other overflow arrangements:
Provided that no oil flashing below 150* Fahrenheit shall be permitted for use in any such oil-fired galley; (c) if heated by electricity, be fitted with heat variation
switches; and
(d) be fitted with portable storm rails and bars.
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