Order on food in Danish ships
The food must be composed in such a manner that account is taken of the
necessary content of proteins, fat and carbohydrates as well as of vitamins,
minerals and salts. The food must be as varied as possible and appear
appetizing. The composition of the food must be adjusted to the climatic
conditions. Fresh or deep-frozen raw materials must be used insofar as
The food must be cooked and served under appropriate
conditions of hygiene.
Drinking water must be of sufficient quality and
available in ample supplies in relation to the size of the crew on
The food must be distributed on three main meals and one or more
snacks between meals.
The food must be offered in such quantities that
everyone on board can get enough to eat.
The composition of the food
must be adjusted to the seafarers' religious beliefs and cultural
The food must be free of charge to the seafarer during the
period of service. However, it can be agreed between the parties that the right
to free food can be met through the payment of compensating board-wages when the
seafarer does not sleep on board.
Order on the hygiene competences of seafarers handling articles of food on board ships
Persons signing on for a position on a Danish merchant ship involving this
person's handling of articles of food on board and not having a certificate of
competency as a ship's cook must be able to document competences within
self-monitoring of procedures concerning the treatment of articles of food,
including critical items to be checked and monitoring procedures, general
microbiology, including foodborne diseases, and hygienic principles, including
cleaning, personal hygiene and the handling and storage of articles of
The competences can be acquired either as part of a training
programme or through a certificate training programme in food hygiene the
contents of which is decided by the Danish Veterinary and Food Administration
where a certificate is acquired upon completion, or through training on board a
ship of at least 7 days' duration where, among other things, e-learning is
The master is responsible for the persons handling articles of
food on board having documentation of the above-mentioned competences.
Act on the safe manning of ships and order on the qualification requirements of cooks not holding a Danish certificate of competence as a ship's cook on board merchant ships registered in the Danish International Register of Shipping
A cook prescribed in the minimum safe manning document of a ship must hold a
Danish certificate as a ship's cook. Nobody younger than 18 years must serve as
a ship's cook.´
In ships registered in the Danish International Ship
Register no Danish certificate as a ship's cook is required. Persons can serve
in prescribed positions as ship's cooks if they can document apprenticeship in
the cooking profession of 48 months, hereof at least 24 months in seagoing
ships, or satisfactory completion of a cook's training programme with the
relevant contents from a recognised training centre supplemented by service as a
cook on board a seagoing ship for at least 5 months. The documentation must be
accompanied by an endorsement by the Danish Maritime Authority confirming that
the holder can serve as a prescribed cook.
Persons who have acquired the
right to work as a prescribed cook on board Danish ships in accordance with
regulations in force before the entry into force of the ILO Maritime Labour
Convention retain this right.
Order on Notice D from the Danish Maritime Authority, technical regulation on the construction and equipment, etc. of passenger ships on domestic voyages
Keeping of stores, etc.
(Notice B, chapter II-3, regulation 11.6)
and (Notice D, chapter II-3, regulation 11.6)
Suitable and sufficient
possibilities of storing provisions as well as refrigerating and freezing
arrangements must be available for easily perishable articles of
(Notice B, chapter II-3, regulation
20.2) and (Notice D, chapter II-3, regulation 17.2)
It shall be ensured
that the drinking water on board (which is used for human purposes) is of a
satisfactory quality suitable for the intended purpose. It shall be possible to
prove this through regular analyses assessed against international
Cleaning and inspection
(Notice B, chapter II-3,
regulation 11.5 and 19) and (Notice D, chapter II-3, regulation 11.5 and
Accommodation spaces (including the galley) must be kept clean and
proper. Cleaning must take place on a daily basis. They must be used only for
goods or stores belonging to the one(s) for whom the room is
Accommodation spaces must be disinfected to the extent
necessary following every contagious disease on board.
spaces in which vermin are found must be cleaned and disinfected
The master or the one whom he or she has entrusted with
this task must, together with one or more crew members, inspect all
accommodation spaces at intervals of no more than one week.
hereof must be entered in the ship's logbook if one is available or otherwise in
the annexed file.