1964_MERCHANT_SHIPPING_(MINIMUM_PASSENGER_SPACE)_REGULATIONS — Page 27

1969 Ed.]

Merchant Shipping (Minimum Passenger Space) Regulations.

[CAP. 281

N 27

(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 1 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—

(a) adequate natural lighting from overhead and, as far as is reasonable and practicable, from all sides;

(b) efficient artificial lighting in the way of the cooking range and the food preparing tables;

(c) efficient mechanical exhaust ventilation over the cooking range, so designed that fumes from the cooking appliances 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 21/2 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;

(h) adequate stowage racks for cooking utensils, materials and implements, fitted with storm rails;

(i) 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—

[Subsidiary]