Merchant Shipping (Provisions and Water) Regulations

Status:

Current version
as at 24 Nov 2024

Merchant Shipping Act

(Chapter 179, Section 70)

Merchant Shipping (Provisions and Water) Regulations

Rg 24

REVISED EDITION 1997

(15th June 1997)

[2nd February 1996]

Citation

1. These Regulations may be cited as the Merchant Shipping (Provisions and Water) Regulations.

Application

2. These Regulations shall apply to all Singapore ships.

Quantity of provisions and water

3.—(1) There shall be provided for each crew member employed in a ship provisions and water in the scale set out in the agreement between the crew member and his employer.

[S 182/2014 wef 01/04/2014]

(2) Where the crew member employed in the ship is paid an allowance in lieu of provisions, paragraph (1) shall not apply and there shall be provided for each crew member employed in a ship water in quantity of not less than 4.5 litres per day.

[S 182/2014 wef 01/04/2014]

Quality of provisions and water

4. The provisions and water provided in accordance with these Regulations —

(a)	shall not contain anything which is likely to cause sickness or injury to health or which renders any provision or water unpalatable; and
(b)	shall otherwise be fit for consumption.

Considerations in providing provisions and water

5. The shipowner and the master of a ship shall ensure that provisions and drinking water are provided on the ship which are suitable in respect of quantity, nutritional value, quality and variety, taking into account —

(a)	the number of crew members on board and the character, nature and duration of the voyage; and
(b)	the different religious requirements and cultural practices in relation to provisions of the crew members on board. [S 182/2014 wef 01/04/2014]

Inspections

6.—(1) The master of a ship shall ensure that the following inspections are carried out at least once a week:

(a)	the supplies of provisions and drinking water on board are inspected to check for compliance with regulations 3, 4 and 5;
(b)	all spaces and equipment used for the storage and handling of provisions and drinking water are inspected to ensure hygienic conditions; and
(c)	the galley and other equipment for the preparation and service of meals are inspected to ensure hygienic conditions.

(2) Every inspection under paragraph (1) shall be carried out by —

(a)	the master of the ship; or
(b)	a person authorised by the master.

(3) The master of the ship shall ensure that the results of any inspection referred to in paragraph (1) are recorded in the official log‑book of the ship.

[S 182/2014 wef 01/04/2014]

Organisation and equipment of catering department

7.—(1) The shipowner and the master of a ship shall ensure that the organisation and equipment of the catering department permits the preparation and service of adequate, varied and nutritious meals in hygienic conditions.

(2) In paragraph (1), “catering department” means the galley, mess rooms and any other area on board the ship which is intended or used for the storage or preparation of provisions for crew members or the service of meals to crew members.

[S 182/2014 wef 01/04/2014]

[G.N. No. S 50/96]

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