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Marine Vessels, SASC-S-09

Marine vessels provide a unique living environment due to the very limited space. The health and well being of the
crew and passengers could easily be compromised if basic principles of personal hygiene and general sanitation
were not followed. In this Section vessel specifications are required, that when incorporated into the planning,
design, construction and operation of any vessel will help prevent the spread of infectious diseases and foodborne
illnesses. Note: All Code Sections should be read in conjunction with appropriate referenced documents
listed at the end of this Section.
Berth: A bed or bunk enclosed by partitions or curtains that provide privacy for sleeping.
Bunker: A compartment, bin or tank used for storage, normally for liquids.
Bunkering: To fill a ships bunker.
Bunker Station: Hoses, connecting devices and other fittings, on a vessel or ship for transferring liquids to the
Crew Accommodation: Includes sleeping rooms, mess rooms, hospital, sanitary and recreation facilities,
provided for the use of a marine vessel crew.
Domestic Fresh Water: Water used for drinking, cooking, the washing of cooking and eating utensils, and water
used for general cleaning and bathing. Is also known as potable water.
Galley: The kitchen or an area with facilities in which meals are prepared on a ship.
Mess Room: A location designed and designated for consuming food and drink. May also be referred to as a
Rating: A member of the crew other than an officer.


These requirements are applicable to all new and existing Saudi Aramco owned vessels or any
vessel on hire, leased or sub-leased, to Saudi Aramco; to include but not limited to, supply or taxi
boats, tugs, offshore drilling rigs, jack-up barges, work barges, and other special purpose vessels.


Offshore fixed platforms are excluded from this Section.


Compliance with this Section does not exclude any vessel from having to comply with other
Sections of the Saudi Aramco Sanitary Code (SASC), specific Corporate General Instructions,
Saudi Arabian government standards or International Maritime regulations as promulgated by such
regulatory authorities as the International Maritime Organization (IMO); International Labour
Organization (ILO); International Association of Classification Societies (IACAS).


Any conflict between this Code Section and other governing codes, standards or rules
requires compliance with the most restrictive.


Marine Vessels, SASC-S-09


It is the duty of the Marine Department to inform the Manager, Environmental Protection
Department (EPD) of any newly hired, purchased or constructed vessel prior to its entering service
with the Marine Department.


EPD shall routinely inspect all vessels and provide a written report to the Marine Department.
Samples will be taken of water, ice, ingredients, beverages and food, as necessary to monitor
environmental health aspects aboard the vessel.


The Marine Department shall provide EPD written summaries of corrective actions taken for any
deficiency noted on inspection reports.


The Proponent Organization shall ensure that the sanitary design of the vessel incorporates
materials that are durable, smooth, light in color and impervious to moisture. The installation of
equipment, fixtures and furnishings shall be specified to make all areas easily cleanable.


The Marine Department shall ensure that all food served aboard the vessel are from Saudi
Aramco approved sources (see Section SASC-S-04 of this Code).


The Master, or his designate shall make daily inspections of the galley, washrooms and


The Master is responsible for ensuring that sanitary conditions conform to the requirements of this
Code Section; insect and rodent infestations aboard the vessel are eradicated; and copies of
pertinent SASC Sections are kept aboard the vessel.



Any potable water appurtenances, water treatment facilities (water distillation units or
reverse osmosis systems), shall be installed and maintained in accordance with the
manufacturers instructions and Section SASC-S-01.


Potable water bunker stations shall be installed and maintained in conformance with Section
SASC-S-01 on all vessels.


Hoses used for conveying potable water shall be constructed of safe materials, shall have a
smooth interior surface, shall be used for no other purpose and shall be clearly identified as to its
use. Caps and keeper chains shall be provided for water system inlet and outlet fittings, as well as
hose fittings. All such fittings shall be capped when not in immediate use. Hoses shall be kept free
of contamination when stored and used.


All vessels shall utilize an approved potable water disinfection method pursuant to Section SASCS-01.


The boundaries of potable water tanks shall be segregated from all other tanks holding
substances other than potable water by the use of cofferdams or void spaces. In no case shall
potable water tank boundaries be used to separate potable water tanks from non-potable water


Manholes on potable water tanks shall be fitted with raised coamings to prevent the introduction
of contaminants.


All items that penetrate the potable water tank shall be coated or constructed with a material
approved for use in potable water tanks.

Marine Vessels, SASC-S-09


Pipes carrying sewage or other non-potable liquids shall not pass through potable water tanks
unless these pipes are contained within a continuous water or oil tight steel pipe duct, constructed
with all welded joints and seams.


Potable water piping shall not pass through sewage tanks. Potable water piping that passes
through other tanks holding non-potable liquids shall be contained within a continuous water or oil
tight steel pipe duct, constructed with all welded joints and seams.


The vent of a potable water tank shall not be used for or connected to the vent of a non-potable


Only potable water shall be served to galleys, accommodation showers and sinks.


Seawater inlets for potable water makers shall be located forward of all overboard wastewater
or non-potable liquid waste discharge outlets.


Every scullery sink, mechanical warewasher, ice maker, clothes washer, drinking fountain,
etc. which require water of high clarity, shall be fitted with a filter to remove sediment stirred up
during "vessel roll".


Pollution prevention and the management of both liquid and solid wastes aboard vessels
shall comply with the requirements of IMO MARPOL 73/78.


Discharge of sewage into the sea is prohibited, except when:


The ship is discharging comminuted and disinfected sewage using a system approved by
the Administration pursuant to IMO regulations, at a distance of more than 4 nautical miles
from the nearest land; or


The ship is discharging raw sewage at a distance of more than 12 nautical miles from the
nearest land; or


The ship has in operation an approved sewage treatment plant (STP) which has been
certified by the Administration pursuant to IMO regulations; and carries a valid International
Sewage Pollution Prevention Certificate (1973); and the sewage effluent does not produce
visible floating solids in, nor cause discoloration of the surrounding water.


A sewage-holding tank shall be fitted on all vessels not fitted with a sewage treatment plant, for
the storage of sewage while within prescribed distances from land as described in paragraphs
4.2.1 and 4.2.2. Such vessels shall be equipped with a pipeline leading to the exterior, convenient
for the discharge of sewage to a reception facility in compliance with IMO MARPOL Annex IV,
Regulation 11.


Raw sewage discharged from holding tanks shall not be discharged instantaneously, but at a
moderate rate when a vessel is proceeding at not less than 4 knots.


Toxic or hazardous wastes, industrial or oily wastes shall never be discharged into any part of
a vessel's sewerage system. Special purpose slop tanks are required for such wastes.


Direct discharges from culinary sink fitted with garbage grinders, mechanical warewashers
and clothes washing machines may be excluded from connection to the sewage treatment plant.


Excluding discharges from STPs and sewage holding tanks, all wastes, whether generated
aboard or transferred to any vessel, shall be transported to an appropriate transfer site for

Marine Vessels, SASC-S-09

disposal at an EPD approved location. The dumping of solid waste or discharging of any
hazardous waste into the marine environment is prohibited. Wastes should be properly segregated
and stored to prevent pollution.


All food services - galley, food stores, etc. shall comply with Section SASC-S-04 of this Code in
design, construction, operation and maintenance. Special requirements are found in subsection 7,
Marine Vessel Galleys.


Operation and maintenance of accommodation, to include, but not be limited to, cabins,
toilets/showers, mess rooms, recreation rooms, gangways, laundry, recreational areas, shall
comply with this Code subsection.


Design and construction of crew accommodation shall specifically comply with applicable ILO
Conventions 90, 92, 133, 144 & 147.


Cabins for seamen, passengers and officers shall be cleaned at least weekly, by thorough
vacuuming or by other methods that minimize airborne contaminants. Areas to be included are
floors/carpets, curtains and upholstery. Special attention should be given to crevices, cracks and
rolled seams. Frequent detailed cleaning will help to eliminate ectoparasites which may be
introduced in luggage or clothing.


Deckhead ventilation grills shall be kept free of dirt and fiber accumulation.


Passageway and cabins floors shall be mopped frequently and stripped periodically to remove
stains and wax accumulation.


Crew and passengers shall be assigned individual towels and bed linen which shall be changed
and laundered at least weekly.


Bedding shall be cleaned as needed, but not less than once every 3 months; at which time the
mattress is rotated.


The practice of "hot bedding", where crewmembers working opposite shifts use the same bed,
shall be prohibited.


All furnishings and materials shall be kept clean and in good repair.


All areas of the lavatory and change room shall be thoroughly cleaned and sanitized at least
once each day. These shall be thoroughly washed with detergent, rinsed and then disinfected with
approximately a 0.5 percent hypochlorite solution, or with an equivalent substitute.


Any vessel without an assigned nurse shall carry an approved medicine chest for which readily
understandable instructions are provided.


First-Aid and other medical supplies shall be kept in the original packaging until used. Products
required to be kept refrigerated or frozen shall be stored at 2C to 8C (35.6F to 46F) or 20C to
10C (-4F to 14F). Items outdated shall be disposed of properly.


A recreation area appropriately furnished and supplied shall be provided for crew and
passengers. Mess rooms may serve this purpose when television, video cassette players, table
games, library, etc. are provided.

Marine Vessels, SASC-S-09


Mechanical clothes washing and drying appliances shall be installed in every vessel. The
number of appliances shall satisfactorily meet the needs of the crew, so that linens and bedding
can be laundered at the frequency assigned in this Section. Linen shall be tumbled dried to reduce
bacterial colonization.


The number of water closets, washbasins and showers on any vessel shall meet the
requirements of ILO Conventions as specified in paragraph 6.2.


No more than 2 ratings or 1 officer shall be placed in a sleeping room.


The floor area per person of sleeping rooms shall conform to the requirements specified in ILO
Conventions adopted in paragraph 6.2, but in no case shall the floor area be less than 2.75 sq. m.
(29.6 sq. ft.).


Berths in common sleeping rooms shall be fitted with side curtains and with a small lamp
mounted at the head.


Adequate provisions for the storage of personal affects and clothing shall be made pursuant
to ILO Conventions as specified in paragraph 6.2.


Crew accommodation shall be adequately illuminated in conformance with ILO Conventions as

specified in paragraph 6.2.



Marine vessel galleys (herein referred to as galleys) are food establishments which have
special considerations due to space limitations, dictated by the tonnage rating of the vessel.
Galleys shall comply with the requirements of this Code Section.


Food Handling Practices


Serving potentially hazardous, leftover food from a previous days meal is prohibited.


Ice utensils - scoops, shall not be stored inside the ice machine, directly in contact with the
ice. Scoops may be stored on hooks or other attachments provided above the level of ice,
or kept in a solution of 100 ppm chlorine outside the ice machine.


Condensate or accumulated ice shall not contact foods or ingredients.


Prepared foods, placed in the chiller, to be served later, shall be labeled with the date of
preparation and discarded if not used within 48 hours.


Refreezing of any foods, once thawed, is prohibited.


Stored ice, intended for human consumption, shall not be used to cool food, food
containers or food utensils.


Due to the logistics of supplying foodstuffs to vessels, the Master or his representative
shall inspect all food items and ingredients to ensure the quality of the foodstuffs. Food
supplies not held in conformance with the temperature requirements in Section SASC-S04 of this Code or foods that appear adulterated shall be rejected and reported to EPD.


Boxes, baskets or other receptacles which are used to transfer foodstuffs from the pier to
the vessel or from one vessel to another, shall be kept clean and in a safe condition.

Marine Vessels, SASC-S-09



Equipment and Design


Walk-in cold stores shall be provided an audible alarm, which when activated from inside a
closed walk-in, can be heard in the galley.


Exhaust ducts over galley ranges in which grease or fat is likely to accumulate shall have a
fixed means for extinguishing a fire with the activation device located outside the galley; be
fitted with readily removable grease filters or traps; and have suitably located hatches for


The furnishing and floor area of mess rooms for officers and for ratings shall conform to
the requirements of ILO Conventions specified in paragraph 6.2.


Available at all times for use by the crew, without requiring entry into the galley, shall be a
refrigerator of sufficient capacity for the intended use, and facilities for dispensing hot
beverages and cool water.

Galleys and Related Housekeeping


Decks, bulkheads, deckheads, fixtures and equipment shall be kept clean and free of food
residue and debris and routinely cleaned in accordance with a written schedule. Areas of
high use or traffic are to be scheduled for more frequent cleaning.


Cleaning of spills, appliances and equipment shall be done as soon as possible after the
spill or after use.


Duckboards in dry stores and walk-in chiller/freezers shall be made of durable and easily
cleanable materials and removed at least weekly, before restocking if possible.


Counters surfaces, cabinets, shelves and drawers shall be wiped down at least once per


Water closets, washbasins and other fixtures shall be cleaned and disinfected at least
once each day. These shall be thoroughly washed with detergent, rinsed and then
disinfected with approximately a 0.5 percent hypochlorite solution, or with an equivalent


Mop wastewater shall not be discarded through culinary or warewash sinks, at washbasins
or shower drains. Water closets are acceptable for disposal of such wastewater.


A written cleaning schedule shall be drafted and implemented which describes in detail the
equipment or appliance to be cleaned, the frequency of cleaning, and the procedure to be
followed. The chemicals and tools to accomplish the task shall be specified, as well as the
step-by-step procedure and method required to properly clean and sanitize each item. The
Master shall check the effectiveness of the schedule.


As far as possible, a single individual shall be assigned to clean. This should be his
primary duty. This person should be fully trained in the use of cleaning/sanitizing chemicals
and techniques necessary to accomplish this task.


Cleaning tools and appliances, such as brooms, mops, buckets and vacuum cleaners shall
be provided, stored and used in a manner which prevents contamination of food,
ingredients and food contact surfaces.

7.4.10 Routine cleaning shall be done during periods when food preparation activities are least.
To minimize contamination, dustless cleaning methods, such as damp mopping and wiping
shall be used.

Marine Vessels, SASC-S-09

7.4.11 Because galleys are inherently difficult to clean, due to shelf rails, spill lips and capture
equipment; a vacuum cleaner shall be provided and used, exclusively for routine cleaning
activities in the galley.

1. U.S. Public Health Service, CDC: Vessel Sanitation Program Operations Manual,
2000 (Draft)
2. U.S. Public Health Service, CDC: Recommended Shipbuilding Construction
Guidelines for Cruise Vessels Destined to Call on U. S. Ports, May 1999
3. Title 46: Code of Federal Regulations, Shipping
4. U.S. Code: Title 33 Navigation and Navigable Waters
5. International Maritime Organization: MARPOL 73/78, 1991 Edition
6. International Labour Organization (ILO): Convention Concerning Crew
Accommodation on Board Ship, Convention No. 133, 1970.
7. U.K. Department of Transportation: Merchant Shipping Notice, No. M.1214 &
8. Lloyds Register of Shipping Classification Rules: Structure Design - Part 3,
Chapter 3
9. Regional Organization for the Protection of the Marine Environment: Protocol
Concerning Marine Pollution
10. Saudi Aramco Sanitary Code, 5th Edition