55Training of persons processing food

55 Training of persons processing food

(1) The owner of a vessel must ensure that a person who works on the vessel as a cook:

(a) is over 18 years; and

(b) has completed:

(i) a training course in hospitality that AMSA considers provides appropriate training for the performance of the duties or functions of marine cook; or

(ii) at least 6 months documented qualifying seagoing service as a marine cook before 1 July 2014; and

(c) holds a certificate of safety training issued in accordance with Marine Order 3 (Seagoing qualifications) 2004; and

(d) holds a Certificate of Medical Fitness issued in accordance with Marine Order 9 (Health — medical fitness) 2010.

(2) The owner of a vessel operating with a prescribed manning level of less than 10, that due to the number of seafarers or the trading pattern does not have to carry a fully qualified cook, must ensure that a person processing food in the galley is trained or instructed in:

(a) food hygiene; and

(b) personal hygiene; and

(c) food handling on a vessel; and

(d) the storage of food on a vessel.

(3) The owner of a vessel may apply for an exemption from the requirement in subsection (1).

(4) The Manager, Ship Inspection and Registration may issue an exemption:

(a) for a period up to 1 month; or

(b) until the vessel arrives at the next convenient port of call.