Acts Online
GT Shield

Merchant Shipping Act, 1951 (Act No. 57 of 1951)

Regulations

Merchant Shipping (Crew Accommodation) Regulations, 2026

Part 1

Chapter I : General

25. Galleys

 

(1) Every vessel must be provided with a galley for the preparation of food for the crew, unless the circumstances are such that no members of the crew are required to mess on board.

 

(2) The galley must be situated as near as possible to any mess room provided and all necessary equipment must be provided to enable food to be served in the mess rooms under all weather conditions.

 

(3) There must be no direct opening between the galley and any sleeping room.

 

(4) Every galley must, so far as is reasonable and practicable, be lighted by natural lighting.

 

(5) Every galley must be provided with at least three fixed points for artificial lighting, one of which must be situated close to a cooking range required by this Regulations.

 

(6) A galley situated on an open deck is prohibited.

 

(7) Every galley must be provided with exhaust fans fitted with grease filters which will draw off fumes from the cooking appliances therein and discharge the fumes into the open air: Provided the Authority may exempt from the requirement of this subregulation, any vessel of under 200 gross tons if the Authority is satisfied that the galley is so situated that the fumes therefrom can discharge only into the open air.

 

(8)

(a) The floor of the galley must be provided with gutters and with scuppers which must be led to an enclosed tank for shore-side disposal in an environmentally friendly manner;
(b) The position and number of the gutters and scuppers must be such as will ensure the efficient drainage of the floor; and
(c) The material of the floor must be of approved durable material, impervious to damp.

 

(9) The cooking appliances in the galley must be arranged in a manner which will facilitate the cleaning of the galley.

 

(10)

(a) All cupboards and dressers in the galley must be made of material which is impervious to dirt and moisture and can easily be kept clean.
(b) All metal parts of the cupboards and dressers must be rustproof.
(c) The cupboards and dressers must be so made not to be likely to harbour dirt or vermin.
(d) The bottoms of all cupboards and dressers in the galley must either be flush with the deck or must be so fitted as to enable the deck spaces beneath them to be readily accessible for cleaning.

 

(11) Every galley must be provided with such equipment as will enable food in sufficient quantity to be properly and readily prepared for the persons whom the galley is intended to serve and the cooking utensils to be hygienically cleaned .

 

(12) Every galley must be provided with cooking appliances in compliance with standard A3.2 paragraph 2 and guideline B 3.2. paragraph 1 of the Maritime Labour Convention.

 

(13)

(a) Saltwater taps must not be fitted over a sink in any galley or other place in which food may be prepared for the crew.
(b) Hot and cold fresh water must be laid on to a sink in the galley for washing-up purposes.
(c) A connection must be provided on a water pipe within the galley, and must be suitable for the connection of a hose with which the floor may be scoured.