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 possible.
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 board.
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 background.
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.
Hygiene competences of seafarers
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 food.
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 used.
The master is responsible for the persons handling articles of food on board having documentation of the above-mentioned competences.
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.
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 food.
(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 standards.
Cleaning and inspection
(Notice B, chapter II-3, regulation 11.5 and 19) and (Notice D, chapter II-3, regulation 11.5 and 20)
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 intended.
Accommodation spaces must be disinfected to the extent necessary following every contagious disease on board.
Accommodation spaces in which vermin are found must be cleaned and disinfected immediately.
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.
The result hereof must be entered in the ship's logbook if one is available or otherwise in the annexed file.