NUSPM

NUSPM

Food, water and accommodation are safety and health matters—not luxuries. A working vessel should provide food and drinking water of appropriate quality and quantity, prepared hygienically, along with living spaces that meet applicable standards.

Food should support the whole crew

Menus should offer reasonable nutritional value, variety and quantity for the voyage and work. Planning should consider cultural and religious practices among Muslim, Hindu, Buddhist, Christian and other crew members. Inclusion does not require identical meals for everyone; it requires competent provisioning and respectful arrangements.

Drinking water must be safe and available

Crew should have access to potable water. Report unusual colour, smell, taste, illness patterns, contamination concerns or recurring shortages promptly. Follow vessel procedures for sampling and technical investigation rather than relying on appearance alone.

Accommodation affects fatigue and dignity

Sleeping rooms, sanitation, ventilation, temperature, lighting, laundry and recreation spaces all influence rest and health. Standards differ by vessel construction and applicable rules, but recurring leaks, pests, sewage problems, excessive heat or unsanitary facilities require action.

Document recurring problems

Record date, location, duration and effect. Note what was reported and the response. Photographs can help where permitted, but never compromise safety, security or another person’s privacy. A pattern log is more useful than a single emotional message.

Use the onboard procedure, safety-management channels or master as appropriate. Contact NUSPM or a competent authority when serious deficiencies continue. Consult the Malaysia Shipping Notice on the 2022 MLC amendments and official ILO MLC text.

Living-conditions checklist