18. Accommodation

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18.1 Living Spaces

18.1.1 In every ship intended to sail on overnight voyages, each person on board should be provided with a bunk and an easily accessible stowage area for stowing dry clothing and personal effects.

18.1.2 Bunks may be in tiers, provided that berths have a minimum vertical space of 600 mm . It is recommended that overlap does not exceed 60% for bunks having small vertical spacing.

18.1.3 Each bunk should be designed to accept a leeboard or leecloth.

18.1.4 Each bunk should be immediately adjacent to a gangway or passageway leading to an escape route.

18.1.5 Hammocks may be substituted for bunks, provided that they do not significantly obstruct movement; appropriate stowages for hammocks should be provided.

18.1.6 Every living space below the weather deck should be provided with at least two escape routes, at least one of which should be directly to the weather deck.

18.1.7 It is recommended that routes leading to the weather deck from living spaces be located as far as practical from a potential fire source, and as close as possible to the longitudinal centreline.

18.1.8 No space should be used as living space forward of 5% of the waterline length, measured aft from the stem at the waterline.

18.1.9 Adequate provision should be made for hanging and stowing wet clothing, so far as practical in spaces not normally designated as living space.

18.1.10 Living spaces should be adequately lighted and ventilated; all openings which may be used for natural ventilation should be provided with effective means of closure; openings in weather deck should be capable of weathertight closure; side scuttles should be capable of watertight closure.

18.1.11 Adequate containers for garbage should be provided in living spaces.

18.2 Toilets and Washplaces

18.2.1 A minimum of one toilet space should be provided for every 15 persons on board; toilet spaces should be totally enclosed and should be provided with ventilation providing not less than 10 air volume changes per hour.

18.2.2 All toilets should be of an approved marine type; where sea water is used for flushing, the sea water inlet should be immediately adjacent to the toilet and provided with a shut-off cock or valve at the through-hull fitting.

18.2.3 At least one hand-basin should be provided for every 15 persons on board; any sea-water inlets should be by way of a shut-off cock or valve at the through-hull fitting adjacent to the hand-basin.

18.2.4 All sewage and grey water should be effectively drained to respective holding tanks (see Section 8) if required by law.

18.3 Galleys

18.3.1 Every ship intended to sail on overnight voyages should be equipped with a galley containing cooking facilities, food storage facilities with temperature control commensurate with food to be stored, appropriate food preparation area, and wash-up area.

18.3.2 Cooking, refrigeration and heating appliances may use any fuel except gasoline, or be electrically powered. Liquid or gaseous fuel should either be provided from a remote bulk storage, or should be limited to quantities not exceeding 2 l (liquid) or 500 grams (gaseous) fuel directly connected.

18.3.3 Bulk storage of cooking fuel should be supplied to the galley area by appropriate piping securely fastened, and routed to the maximum practical extent clear of other accommodation spaces. Pipe penetrations of any bulkheads or decks should be through protective glands to minimise any chafing. Piping and appliances to be used with Liquefied Petroleum Gas ( LPG ) or Compressed Natural Gas ( CNG ) for cooking purposes should meet at least the National Fire Protection Association ( NFPA ) or American Boat & Yacht Council ( ABYC ) standards.

18.3.4 Cooking stoves may be arranged in gimbals or fiddles which can be locked when the ship is alongside, and fuel connections should be arranged to compensate for relative movement. Stoves should provide adequate protection against spillage by use of fiddles.

18.3.5 Where gaseous fuel is used, the galley area should be protected by an appropriate vapour detector, appropriately located, which provides an audible alarm and activates a supply shut-off valve at the storage point.

18.3.6 Gaseous fuel should be contained in approved containers in a space directly open to atmosphere and adequately secured against loads associated with 2 g at angles of heel up to 60 degrees. Where multiple containers are used, they should be connected to a common supply line through isolating valves immediately downstream of the containers.

18.3.7 The installation of the gaseous fuel systems should be carried out by a Canadian Gas Association certificated technician.

18.3.8 All food storage and cooking facilities should be adequately secured, and provide for retention of food or containers, to withstand loads associated with 2 g at angles of heel up to 60 degrees.

18.3.9 The galley should be ventilated, and the ventilation trunking should be provided with a means of weathertight closure. The trunking should be incombustible, and should be insulated in way of any structural penetrations.

18.3.10 Every galley should be provided with adequate number, size and type of fire extinguishers, but in no case less than one 4.5 litre fire extinguisher of appropriate type.

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