Master inspection

Question 1

Cabin inspections

Answer 1

The Master of the ship must, at intervals not exceeding 7 days and accompanied by at least one member of the crew, inspect the crew accommodation to ensure it is clean, decently habitable and maintained in a good state of repair. You would check:
* Heating/AC.
* Lighting.
* Ventilation.
* Drainage.
* Hot and cold water.
* Full size beds.
* Desks.
* Curtains.
* Mirror.
* Book rack.
This list goes on forever see MSN 1844

Question 2

Record of inspections of food and water provided for the crew MSN 1845

Answer 2

Record of inspections of food and water provided for the crew MSN 1845
Provision of food and drinking water:
* The shipowner and Master must ensure that food and drinking water are provided on the ship which: are suitable in respect of quantity, nutritional value, quality and variety.
* Taking account of the different religious requirements and cultural practices in relation to food of the seafarers on board.
* Do not contain anything which is likely to cause sickness or injury to health or which renders any food or drinking water unpalatable.
* Fit for consumption.

Question 3

Fresh water loading and supply arrangements

Answer 3

Fresh Water Loading and Supply Arrangements
Fresh water obtained from shore mains supply or water barge should be transferred by a designated fresh water hose.
Hoses should be durable, with a smooth, impervious lining, and equipped with fittings, including adapters, to permit connection to the shore potable water hydrants and filling connections to prevent their use for loading other liquids.
Hoses should be:
* Clearly marked (generally coloured blue);
* Stowed in a locker clear of the deck;
* Drained and capped at both ends after use;
* Flushed through and discharged to waste before loading.

Question 4

Galley inspections

Answer 4

Galleys
* All spaces surrounding and behind fixed galley equipment should be easy to keep clean.
* All galley furniture and fittings should be made of a material which is impervious to dirt and moisture.
* Any metal parts should be rustproof.
* Fridges and cold stores at temperature and clean; 4 degrees for fridge and -21 for
freezer best practices.