Fresh water and provisions
Food and Catering1. Company shall provide and maintain the following minimum standard for food and catering on board ships.
a) The provision of food and drinking water shall be of appropriate quality, nutritional value, quality and variety. The provision of food and drinking water shall also take into account the number of seafarers on board, their religious requirements and cultural practices as they pertain to food, and the duration and nature of the ship’s voyage.b) The organization and equipment of the catering department shall be such as to permit the provision to the seafarers of adequate, varied and nutritious meals prepared and served in hygienic conditions.c) The catering staff shall be competent for their positions.
2. Company shall ensure that seafarers on board with food and drinking water free of charge during the period of engagement.
3. Company shall ensure that seafarers, who are engaged as ships’ cooks are trained, qualified and found competent in accordance with the requirements of flag circulars.
4. Documented inspections, by or under authority of the Master and at intervals not exceeding 7 days, shall be carried out on board with respect to:
i) Supplies of food and drinking water;ii) All spaces and equipment used for the storage and handling of food and drinking water;iii) Galley and other equipment for the preparation and service of meals.