Regulation 29 Galleys

Except in ships in which no member of the crew will be required to mess on board, a galley suitably positioned clear of working areas and situated as close as practicable to the mess rooms shall be provided for the preparation of food for the crew.

Every galley shall be provided with all equipment necessary to enable food in sufficient quantity to be properly and readily prepared for all persons whom the galley is intended to serve and served hot to them in the mess room in all weathers.

All fixed equipment shall be so arranged that it, and all the spaces round and behind it, can easily be kept clean.

Every galley shall be provided with facilities for washing up. Hot fresh water and cold drinking water shall be laid on to any sink or other washing up facility in a galley. In ships of 3,000 tons or over there shall, in addition, be provided a washbasin supplied with hot and cold fresh water.

No salt water tap shall be fitted in the galley nor in any place at which food may be prepared.

All furniture and fittings in the galley shall be made of a material which is impervious to dirt and moisture. All metal parts of furniture and fittings shall be rustproof. The bottoms of all fitted furniture shall be either flush with the deck or fitted high enough to enable the deck space beneath to be easily kept clean.

The ventilation in the galley shall be so arranged as to ensure an adequate supply of fresh air and the efficient discharge of fumes into the open air.

The floor of every galley shall be provided with sufficient gutters and scuppers to ensure that it is efficiently drained. The scuppers, which shall be trapped, shall be led overboard or to an enclosed tank which has a mechanical operated suction pump.

A connection suitable for a hose for washing down shall be provided, at a height not less than 450 millimetres above the deck, on a fresh waterpipe in every galley.