Accommodation and Recreational Facilities Flashcards

Under MLC 2006, what standard governs the quality and nutritional value of food for seafarers?

Answer: Standard A3.2 — food must meet nutritional value, quality, variety, and religious/cultural needs

MLC 2006 Standard A3.2 requires food to meet nutritional value, quality, variety standards, and account for cultural/religious practices.

Under MLC 2006, the cook on ships with crews of 10 or more must hold what qualification?

Answer: A certificate as ship's cook issued or recognised by the competent authority

MLC 2006 requires ships with 10 or more crew members to have a qualified and certificated ship's cook.

Under MLC 2006, what must happen to food and catering facilities on a ship found to be substandard?

Answer: The ship may be detained until improvements are made

Port state control can detain a ship if food and catering facilities are found to be seriously deficient under MLC 2006.

Under MLC 2006, sleeping rooms must not be located directly adjacent to which spaces?

Answer: Engine rooms, galleys, or other areas with noise or odour hazards

MLC 2006 prohibits locating sleeping rooms directly adjacent to noisy or odorous spaces like engine rooms or galleys.

Under MLC 2006, what does Guideline B3.1.9 recommend regarding recreational facilities?

Answer: Ships should, where practicable, provide internet access and telephone facilities for seafarers

MLC 2006 Guideline B3.1.9 recommends internet and telephone access as part of adequate recreational facilities for seafarers.

Under MLC 2006, ships must ensure that accommodation areas are maintained at what minimum temperature in cold climates?

Answer: Adequate heating must be provided to maintain comfortable temperatures

MLC 2006 requires adequate heating to maintain comfortable temperatures in seafarer accommodation, particularly in cold climate operations.