section 09

Marine Vessels, SASC-S-09

SASC-S-09

MARINE VESSELS Marine vessels provide a unique living environment due to the very limited space. The health and well being of the crew and passengers could easily be compromised if basic principles of personal hygiene and general sanitation were not followed. In this Section vessel specifications are required, that when incorporated into the planning, design, construction and operation of any vessel will help prevent the spread of infectious diseases and foodborne illnesses. Note: All Code Sections should be read in conjunction with appropriate referenced documents listed at the end of this Section. DEFINITIONS: Berth: A bed or bunk enclosed by partitions or curtains that provide privacy for sleeping. Bunker: A compartment, bin or tank used for storage, normally for liquids. Bunkering: To fill a ship’s bunker. Bunker Station: Hoses, connecting devices and other fittings, on a vessel or ship for transferring liquids to the bunker. Crew Accommodation: Includes sleeping rooms, mess rooms, hospital, sanitary and recreation facilities, provided for the use of a marine vessel crew. Domestic Fresh Water: Water used for drinking, cooking, the washing of cooking and eating utensils, and water used for general cleaning and bathing. Is also known as potable water. Galley: The kitchen or an area with facilities in which meals are prepared on a ship. Mess Room: A location designed and designated for consuming food and drink. May also be referred to as a mess. Rating: A member of the crew other than an officer. 1 SCOPE

1.1 These requirements are applicable to all new and existing Saudi Aramco owned vessels or any vessel on hire, leased or sub-leased, to Saudi Aramco; to include but not limited to, supply or taxi boats, tugs, offshore drilling rigs, jack-up barges, work barges, and other special purpose vessels.

1.2 Offshore fixed platforms are excluded from this Section.

1.3 Compliance with this Section does not exclude any vessel from having to comply with other

Sections of the Saudi Aramco Sanitary Code (SASC), specific Corporate General Instructions, Saudi Arabian government standards or International Maritime regulations as promulgated by such regulatory authorities as the International Maritime Organization (IMO); International Labour Organization (ILO); International Association of Classification Societies (IACAS).

1.4 Any conflict between this Code Section and other governing codes, standards or rules

requires compliance with the most restrictive.

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2 RESPONSIBILITIES

2.1 It is the duty of the Marine Department to inform the Manager, Environmental Protection Department (EPD) of any newly hired, purchased or constructed vessel prior to its entering service with the Marine Department.

2.2 EPD shall routinely inspect all vessels and provide a written report to the Marine Department.

Samples will be taken of water, ice, ingredients, beverages and food, as necessary to monitor environmental health aspects aboard the vessel.

2.3 The Marine Department shall provide EPD written summaries of corrective actions taken for any

deficiency noted on inspection reports.

2.4 The Proponent Organization shall ensure that the sanitary design of the vessel incorporates materials that are durable, smooth, light in color and impervious to moisture. The installation of equipment, fixtures and furnishings shall be specified to make all areas easily cleanable.

2.5 The Marine Department shall ensure that all food served aboard the vessel are from Saudi

Aramco approved sources (see Section SASC-S-04 of this Code).

2.6 The Master, or his designate shall make daily inspections of the galley, washrooms and accommodation.

2.7 The Master is responsible for ensuring that sanitary conditions conform to the requirements of this

Code Section; insect and rodent infestations aboard the vessel are eradicated; and copies of pertinent SASC Sections are kept aboard the vessel.

3 POTABLE WATER SYSTEM (DOMESTIC FRESH WATER)

3.1 Any potable water appurtenances, water treatment facilities (water distillation units or reverse osmosis systems), shall be installed and maintained in accordance with the manufacturer’s instructions and Section SASC-S-01.

3.2 Potable water bunker stations shall be installed and maintained in conformance with Section

SASC-S-01 on all vessels.

3.3 Hoses used for conveying potable water shall be constructed of safe materials, shall have a smooth interior surface, shall be used for no other purpose and shall be clearly identified as to its use. Caps and keeper chains shall be provided for water system inlet and outlet fittings, as well as hose fittings. All such fittings shall be capped when not in immediate use. Hoses shall be kept free of contamination when stored and used.

3.4 All vessels shall utilize an approved potable water disinfection method pursuant to Section SASC-

S-01.

3.5 The boundaries of potable water tanks shall be segregated from all other tanks holding substances other than potable water by the use of cofferdams or void spaces. In no case shall potable water tank boundaries be used to separate potable water tanks from non-potable water tanks.

3.6 Manholes on potable water tanks shall be fitted with raised coamings to prevent the introduction

of contaminants. 3.7 All items that penetrate the potable water tank shall be coated or constructed with a material

approved for use in potable water tanks.

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3.8 Pipes carrying sewage or other non-potable liquids shall not pass through potable water tanks unless these pipes are contained within a continuous water or oil tight steel pipe duct, constructed with all welded joints and seams.

3.9 Potable water piping shall not pass through sewage tanks. Potable water piping that passes

through other tanks holding non-potable liquids shall be contained within a continuous water or oil tight steel pipe duct, constructed with all welded joints and seams.

3.10 The vent of a potable water tank shall not be used for or connected to the vent of a non-potable

liquid.

3.11 Only potable water shall be served to galleys, accommodation showers and sinks.

3.12 Seawater inlets for potable water makers shall be located forward of all overboard wastewater or non-potable liquid waste discharge outlets.

3.13 Every scullery sink, mechanical warewasher, ice maker, clothes washer, drinking fountain,

etc. which require water of high clarity, shall be fitted with a filter to remove sediment stirred up during "vessel roll".

4 WASTE MANAGEMENT

4.1 Pollution prevention and the management of both liquid and solid wastes aboard vessels shall comply with the requirements of IMO MARPOL 73/78.

4.2 Discharge of sewage into the sea is prohibited, except when:

4.2.1 The ship is discharging comminuted and disinfected sewage using a system approved by

the Administration pursuant to IMO regulations, at a distance of more than 4 nautical miles from the nearest land; or

4.2.2 The ship is discharging raw sewage at a distance of more than 12 nautical miles from the

nearest land; or 4.2.3 The ship has in operation an approved sewage treatment plant (STP) which has been

certified by the Administration pursuant to IMO regulations; and carries a valid International Sewage Pollution Prevention Certificate (1973); and the sewage effluent does not produce visible floating solids in, nor cause discoloration of the surrounding water.

4.3 A sewage-holding tank shall be fitted on all vessels not fitted with a sewage treatment plant, for

the storage of sewage while within prescribed distances from land as described in paragraphs 4.2.1 and 4.2.2. Such vessels shall be equipped with a pipeline leading to the exterior, convenient for the discharge of sewage to a reception facility in compliance with IMO MARPOL Annex IV, Regulation 11.

4.4 Raw sewage discharged from holding tanks shall not be discharged instantaneously, but at a

moderate rate when a vessel is proceeding at not less than 4 knots.

4.5 Toxic or hazardous wastes, industrial or oily wastes shall never be discharged into any part of a vessel's sewerage system. Special purpose slop tanks are required for such wastes.

4.6 Direct discharges from culinary sink fitted with garbage grinders, mechanical warewashers and clothes washing machines may be excluded from connection to the sewage treatment plant.

4.7 Excluding discharges from STP’s and sewage holding tanks, all wastes, whether generated

aboard or transferred to any vessel, shall be transported to an appropriate transfer site for 208


disposal at an EPD approved location. The dumping of solid waste or discharging of any hazardous waste into the marine environment is prohibited. Wastes should be properly segregated and stored to prevent pollution.

5 FOOD SERVICE

5.1 All food services - galley, food stores, etc. shall comply with Section SASC-S-04 of this Code in design, construction, operation and maintenance. Special requirements are found in subsection 7, Marine Vessel Galleys.

6 CREW ACCOMMODATION

6.1 Operation and maintenance of accommodation, to include, but not be limited to, cabins, toilets/showers, mess rooms, recreation rooms, gangways, laundry, recreational areas, shall comply with this Code subsection.

6.2 Design and construction of crew accommodation shall specifically comply with applicable ILO

Conventions 90, 92, 133, 144 & 147.

6.3 Cabins for seamen, passengers and officers shall be cleaned at least weekly, by thorough vacuuming or by other methods that minimize airborne contaminants. Areas to be included are floors/carpets, curtains and upholstery. Special attention should be given to crevices, cracks and rolled seams. Frequent detailed cleaning will help to eliminate ectoparasites which may be introduced in luggage or clothing.

6.4 Deckhead ventilation grills shall be kept free of dirt and fiber accumulation.

6.5 Passageway and cabins floors shall be mopped frequently and stripped periodically to remove

stains and wax accumulation.

6.6 Crew and passengers shall be assigned individual towels and bed linen which shall be changed and laundered at least weekly.

6.7 Bedding shall be cleaned as needed, but not less than once every 3 months; at which time the

mattress is rotated.

6.8 The practice of "hot bedding", where crewmembers working opposite shifts use the same bed, shall be prohibited.

6.9 All furnishings and materials shall be kept clean and in good repair.

6.10 All areas of the lavatory and change room shall be thoroughly cleaned and sanitized at least

once each day. These shall be thoroughly washed with detergent, rinsed and then disinfected with approximately a 0.5 percent hypochlorite solution, or with an equivalent substitute.

6.11 Any vessel without an assigned nurse shall carry an approved medicine chest for which readily

understandable instructions are provided.

6.12 First-Aid and other medical supplies shall be kept in the original packaging until used. Products required to be kept refrigerated or frozen shall be stored at 2°C to 8°C (35.6°F to 46°F) or –20°C to –10°C (-4°F to 14°F). Items outdated shall be disposed of properly.

6.13 A recreation area appropriately furnished and supplied shall be provided for crew and

passengers. Mess rooms may serve this purpose when television, video cassette players, table games, library, etc. are provided.

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6.14 Mechanical clothes washing and drying appliances shall be installed in every vessel. The

number of appliances shall satisfactorily meet the needs of the crew, so that linens and bedding can be laundered at the frequency assigned in this Section. Linen shall be tumbled dried to reduce bacterial colonization.

6.15 The number of water closets, washbasins and showers on any vessel shall meet the

requirements of ILO Conventions as specified in paragraph 6.2.

6.16 No more than 2 ratings or 1 officer shall be placed in a sleeping room. 6.17 The floor area per person of sleeping rooms shall conform to the requirements specified in ILO

Conventions adopted in paragraph 6.2, but in no case shall the floor area be less than 2.75 sq. m. (29.6 sq. ft.).

6.18 Berths in common sleeping rooms shall be fitted with side curtains and with a small lamp

mounted at the head.

6.19 Adequate provisions for the storage of personal affects and clothing shall be made pursuant to ILO Conventions as specified in paragraph 6.2.

6.20 Crew accommodation shall be adequately illuminated in conformance with ILO Conventions as

specified in paragraph 6.2. 7 MARINE VESSEL GALLEYS

7.1 Marine vessel galleys (herein referred to as galleys) are food establishments which have special considerations due to space limitations, dictated by the tonnage rating of the vessel. Galleys shall comply with the requirements of this Code Section.

7.2 Food Handling Practices

7.2.1 Serving potentially hazardous, “leftover food” from a previous day’s meal is prohibited.

7.2.2 Ice utensils - scoops, shall not be stored inside the ice machine, directly in contact with the

ice. Scoops may be stored on hooks or other attachments provided above the level of ice, or kept in a solution of 100 ppm chlorine outside the ice machine.

7.2.3 Condensate or accumulated ice shall not contact foods or ingredients.

7.2.4 Prepared foods, placed in the chiller, to be served later, shall be labeled with the date of

preparation and discarded if not used within 48 hours.

7.2.5 Refreezing of any foods, once thawed, is prohibited.

7.2.6 Stored ice, intended for human consumption, shall not be used to cool food, food containers or food utensils.

7.2.7 Due to the logistics of supplying foodstuffs to vessels, the Master or his representative

shall inspect all food items and ingredients to ensure the quality of the foodstuffs. Food supplies not held in conformance with the temperature requirements in Section SASC-S-04 of this Code or foods that appear adulterated shall be rejected and reported to EPD.

7.2.8 Boxes, baskets or other receptacles which are used to transfer foodstuffs from the pier to

the vessel or from one vessel to another, shall be kept clean and in a safe condition.

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7.3 Equipment and Design

7.3.1 Walk-in cold stores shall be provided an audible alarm, which when activated from inside a closed walk-in, can be heard in the galley.

7.3.2 Exhaust ducts over galley ranges in which grease or fat is likely to accumulate shall have a

fixed means for extinguishing a fire with the activation device located outside the galley; be fitted with readily removable grease filters or traps; and have suitably located hatches for inspection/cleaning.

7.3.3 The furnishing and floor area of mess rooms for officers and for ratings shall conform to

the requirements of ILO Conventions specified in paragraph 6.2. 7.3.4 Available at all times for use by the crew, without requiring entry into the galley, shall be a

refrigerator of sufficient capacity for the intended use, and facilities for dispensing hot beverages and cool water.

7.4 Galleys and Related Housekeeping

7.4.1 Decks, bulkheads, deckheads, fixtures and equipment shall be kept clean and free of food

residue and debris and routinely cleaned in accordance with a written schedule. Areas of high use or traffic are to be scheduled for more frequent cleaning.

7.4.2 Cleaning of spills, appliances and equipment shall be done as soon as possible after the

spill or after use.

7.4.3 Duckboards in dry stores and walk-in chiller/freezers shall be made of durable and easily cleanable materials and removed at least weekly, before restocking if possible.

7.4.4 Counters surfaces, cabinets, shelves and drawers shall be wiped down at least once per

day.

7.4.5 Water closets, washbasins and other fixtures shall be cleaned and disinfected at least once each day. These shall be thoroughly washed with detergent, rinsed and then disinfected with approximately a 0.5 percent hypochlorite solution, or with an equivalent substitute.

7.4.6 Mop wastewater shall not be discarded through culinary or warewash sinks, at washbasins

or shower drains. Water closets are acceptable for disposal of such wastewater.

7.4.7 A written cleaning schedule shall be drafted and implemented which describes in detail the equipment or appliance to be cleaned, the frequency of cleaning, and the procedure to be followed. The chemicals and tools to accomplish the task shall be specified, as well as the step-by-step procedure and method required to properly clean and sanitize each item. The Master shall check the effectiveness of the schedule.

7.4.8 As far as possible, a single individual shall be assigned to clean. This should be his

primary duty. This person should be fully trained in the use of cleaning/sanitizing chemicals and techniques necessary to accomplish this task.

7.4.9 Cleaning tools and appliances, such as brooms, mops, buckets and vacuum cleaners shall

be provided, stored and used in a manner which prevents contamination of food, ingredients and food contact surfaces.

7.4.10 Routine cleaning shall be done during periods when food preparation activities are least.

To minimize contamination, dustless cleaning methods, such as damp mopping and wiping shall be used.

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7.4.11 Because galleys are inherently difficult to clean, due to shelf rails, spill lips and capture

equipment; a vacuum cleaner shall be provided and used, exclusively for routine cleaning activities in the galley.

REFERENCES:

1. U.S. Public Health Service, CDC: “Vessel Sanitation Program Operations Manual”, 2000 (Draft)

2. U.S. Public Health Service, CDC: “Recommended Shipbuilding Construction Guidelines for Cruise Vessels Destined to Call on U. S. Ports”, May 1999

3. Title 46: Code of Federal Regulations, Shipping 4. U.S. Code: Title 33 Navigation and Navigable Waters 5. International Maritime Organization: “MARPOL 73/78”, 1991 Edition 6. International Labour Organization (ILO): “Convention Concerning Crew

Accommodation on Board Ship”, Convention No. 133, 1970. 7. U.K. Department of Transportation: “Merchant Shipping Notice”, No. M.1214 &

M1216 8. Lloyds Register of Shipping Classification Rules: “ Structure Design” - Part 3,

Chapter 3 9. Regional Organization for the Protection of the Marine Environment: “Protocol

Concerning Marine Pollution” 10. Saudi Aramco Sanitary Code, 5th Edition

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section 09

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