Any passenger ship shall provide sufficient fresh water for all crew members and passengers to the next port where the fresh water are available.
The supply of fresh water for crew members and passengers each day shall be as follows:
1. For crew and cabin passengers: no less than 20 liters; and
2. For steerage passengers: no less than 12 liters.
The shipping administration authority or ship register institute may reduce the supply of fresh water mentioned in the preceding paragraph depending on the actual situation.

Besides the provision of fresh water pursuant to the standards mentioned in the preceding article, any seagoing passenger shall provide additional drinking water according to the days and the number of personnel of the route, based on a volume of 25 liters per 100 persons per day.

Besides the provision of water pursuant to the standards mentioned in the two preceding articles, any seagoing passenger ship shall provide additional fresh water in at least the three-day volume as emergency water.

If a passenger ship is equipped with the fresh water generator machine, which is approved by the shipping administration authority or ship register institute and is inspected before departure, two-thirds of the capacity of the generator may be excluded from computing the required volume of the fresh water in stock. Nevertheless, the ship shall provide emergency water even though its fresh water generator has a greater capacity than required for all persons on board.

Fresh water exclusively used for drinking shall be stored in tanks or drums, which shall not be made of materials that would cause deterioration of taste or quality of the water; nor shall any coating that would cause deterioration of taste or quality of water be used for painting the interior of such tanks or drums.

There shall be boiling equipment provided in a passenger ship that cannot supply clean, drinking water for timely supply of water. The equipment shall have a capacity computed according to the certified number of passengers, length of voyage, and condition of voyage, and shall be subject to the approval of the shipping administration authority or ship register institute.

A passenger ship voyaging 24 hours or more shall be provided with proper refrigerating and cooking equipment.

All cabin passengers on board an international passenger ship whose voyage would take up three days or more shall take meals in the mess room, which shall have a capacity of accommodating not less than half of the total cabin passengers to take meals at a time.
The mess room need not be set up for an international passenger ship whose voyage is less than three days, and for steerage passengers.

All cabin and steerage passengers on board an international passenger ship whose voyage would last seven days or more shall take meals in the mess room. The mess room of cabin passengers shall have the same capacity as specified in the preceding article, and that for steerage passengers shall have a capacity of accommodating not less than one-third of total steerage passengers to take meals at a time.

Except as otherwise stipulated in the two preceding articles, the passenger ship furnishing meals for cabin or steerage passengers in the mess room shall provide a mess room capable of accommodating no less than one-third of the total number of passengers on board. While, if none of such mess room in the ship, there shall be an adequate passage in front of galleys or pantries accessible to passengers, except for passenger ships navigating shorter voyages, which do not furnish meals.

The berths in passenger cabins of a passenger ship shall be furnished with clean sleeping accommodations such as bed blankets, mattresses, coversheets and pillows, as well as a proper quantity of clean sleeping accommodations for steerage passengers to rent.