КОНВЕНЦИЯ 2006 ГОДА О ТРУДЕ В МОРСКОМ СУДОХОДСТВЕ. Конвенция. Международная организация труда. 23.02.06

Guideline B3.2
                          Food and catering

     Guideline   B3.2.1   -   Inspection,   education,   research  and
publication
     1.  The  competent  authority  should,  in cooperation with other
relevant agencies and organizations, collect up-to-date information on
nutrition  and  on methods of purchasing, storing, preserving, cooking
and  serving  food,  with  special  reference  to  the requirements of
catering  on  board a ship. This information should be made available,
free  of charge or at reasonable cost, to manufacturers of and traders
in  ships`  food  supplies and equipment, masters, stewards and cooks,
and to shipowners` and seafarers` organizations concerned. Appropriate
forms  of  publicity,  such  as manuals, brochures, posters, charts or
advertisements in trade journals, should be used for this purpose.
     2.  The competent authority should issue recommendations to avoid
wastage  of  food,  facilitate the maintenance of a proper standard of
hygiene,  and  ensure  the  maximum practicable convenience in working
arrangements.
     3. The competent authority should work with relevant agencies and
organizations   to   develop   educational   materials   and  on-board
information  concerning  methods  of  ensuring  proper food supply and
catering services.
     4.  The competent authority should work in close cooperation with
the  shipowners`  and  seafarers`  organizations  concerned  and  with
national  or  local  authorities  dealing  with  questions of food and
health,   and  may  where  necessary  utilize  the  services  of  such
authorities.

     Guideline B3.2.2 - Ships` cooks
     1.  Seafarers  should  only  be qualified as ships` cooks if they
have:
     (a)  served  at  sea for a minimum period to be prescribed by the
competent  authority,  which  could  be  varied  to  take into account
existing relevant qualifications or experience;
     (b)  passed  an examination prescribed by the competent authority
or passed an equivalent examination at an approved training course for
cooks.
     2.  The  prescribed examination may be conducted and certificates
granted  either directly by the competent authority or, subject to its
control, by an approved school for the training of cooks.
     3.  The  competent  authority should provide for the recognition,
where  appropriate,  of  certificates of qualification as ships` cooks
issued  by  other  Members, which have ratified this Convention or the
Certification  of  Ships`  Cooks  Convention,  1946 (No. 69), or other
approved body.