What is the minimum cabin size for ratings under MLC?

MLC Standard A3.1(9)(a) requires a minimum floor area of 3.6 m² per person in single-occupancy or shared cabins for ratings. Officers are entitled to 4.5 m² per person. These minimums apply to ships with keels laid on or after the entry into force of MLC for the flag state (generally 20 August 2013).

Is the shipowner required to provide free food?

Yes. MLC Standard A3.2(2) requires the shipowner to provide food and drinking water free of charge to seafarers throughout the SEA. The food must be of appropriate quality, nutritional value, and quantity, taking into account the number of seafarers on board, their religious requirements, and cultural practices.

What qualifications must the cook hold?

MLC Standard A3.2(3) requires ships with a crew of ten or more on international voyages to carry a qualified ship's cook. STCW Regulation VI/6 sets the competency standard — the cook must hold a valid certificate of proficiency. Ships under ten crew must carry a seafarer trained in food and catering handling.

How often are accommodation inspections conducted?

MLC Guideline B3.1.11 recommends monthly inspections, conducted jointly by the master and a seafarer representative (usually the safety officer). Findings must be recorded. Port-state-control officers can inspect accommodation at any visit and raise deficiency notices or detain the vessel for serious shortfalls.

Food and accommodation

For most seafarers, the ship is home for months at a time. MLC 2006 Title 3 — Accommodation, Recreational Facilities, Food and Catering — translates that reality into enforceable standards covering the space you sleep in, the air you breathe, and the food on your plate. These rights apply on any commercial ship over 200 GT on an international voyage flagged to an MLC-ratifying state, and they can be checked by port-state-control officers at every port of call.

Cabin space minimums

MLC Standard A3.1(9) sets per-person floor area minima for ships with keels laid after MLC entry into force:

Officers: 4.5 m² per person in single-occupancy cabins.
Ratings: 3.6 m² per person in single-occupancy cabins; shared cabins must also meet this per-person floor.
Officer in charge of a watch: single-berth cabins are mandatory on ships of 3,000 GT or more.
Bunk dimensions: minimum 198 cm × 80 cm (MLC Std A3.1(9)(f)).
Each cabin must include a fixed writing surface, a seat, and lockable storage of at least 0.056 m³.

Ships with keels laid before MLC entry into force may be covered by the earlier ILO Accommodation Convention (Revised) 1949 (C92) or ILO Convention 133 (1970). Check the vessel's Maritime Labour Certificate for which standard applies.

Environmental standards — ventilation, lighting, noise

Ventilation: all sleeping rooms and mess rooms must have adequate natural or mechanical ventilation maintaining comfortable temperature and air quality (MLC Std A3.1(7)).
Heating and air conditioning: ships operating in tropical or arctic waters must have air conditioning or heating systems maintaining at least 20°C in all crew spaces in cold conditions.
Lighting: adequate natural lighting supplemented by artificial lighting; reading lights at each bunk.
Sound insulation: machinery spaces and workshop areas must be acoustically insulated from sleeping rooms to the extent practicable (ILO Guideline B3.1.6).
Vibration: sleeping room floors and bulkheads must minimise structural vibration transmission.

Food — quality, quantity, and cultural diversity

MLC Standard A3.2 imposes binding obligations on every shipowner regardless of vessel size:

Food and drinking water must be provided free of charge throughout the period of the SEA.
The quantity, nutritional value, quality, and variety must be appropriate for the voyage length and the number of seafarers on board.
Religious requirements and cultural practices of the crew must be taken into account — in practice, this means pork-free, halal, or vegetarian options where the crew profile requires.
Ships with a crew of ten or more on international voyages must carry a qualified ship's cook certified to STCW Regulation VI/6.
Catering staff must be trained in food safety and hygiene practices.
Potable water must meet WHO drinking-water quality guidelines.

Inspections and your rights

MLC Std A3.1(18) requires the master to conduct regular inspections of accommodation, including galleys and food storage spaces. Findings are logged. You have the right to raise concerns through the onboard complaint procedure (MLC Std A5.1.5) and, if unresolved, directly with PSC officers in any MoU port.

Photograph conditions: mould, broken bunks, inoperative ventilation, inadequate food — photographs are admissible to PSC officers.
Ask for the inspection log. Its absence is itself a deficiency.
Report to the ITF inspector at the next port if internal escalation fails.

Small-vessel exemptions

MLC allows flag states to grant exemptions for vessels under 200 GT from some accommodation standards where it is reasonable to do so given the size of the ship and the number of persons on board (MLC Std A3.1(20)). Exemptions must be documented on the Maritime Labour Certificate and do not extend to food and water quality, which applies universally.

Frequently asked questions

What is the minimum cabin size for ratings under MLC?
MLC Standard A3.1(9)(a) requires a minimum floor area of 3.6 m² per person in single-occupancy or shared cabins for ratings. Officers are entitled to 4.5 m² per person. These minimums apply to ships with keels laid on or after the entry into force of MLC for the flag state (generally 20 August 2013).
Is the shipowner required to provide free food?
Yes. MLC Standard A3.2(2) requires the shipowner to provide food and drinking water free of charge to seafarers throughout the SEA. The food must be of appropriate quality, nutritional value, and quantity, taking into account the number of seafarers on board, their religious requirements, and cultural practices.
What qualifications must the cook hold?
MLC Standard A3.2(3) requires ships with a crew of ten or more on international voyages to carry a qualified ship's cook. STCW Regulation VI/6 sets the competency standard — the cook must hold a valid certificate of proficiency. Ships under ten crew must carry a seafarer trained in food and catering handling.
How often are accommodation inspections conducted?
MLC Guideline B3.1.11 recommends monthly inspections, conducted jointly by the master and a seafarer representative (usually the safety officer). Findings must be recorded. Port-state-control officers can inspect accommodation at any visit and raise deficiency notices or detain the vessel for serious shortfalls.