57Storage of food

57 Storage of food

(1) In this section:

potentially hazardous food means a food that has to be kept at a certain temperature:

(a) to minimise the risk of the growth of pathogenic micro-organisms present in the food; or

(b) to prevent the formation of toxins in the food.

(2) The owner of a vessel must ensure that the seafarers have dry provision stores that meet the requirements mentioned in Schedule 5.

(3) The owner of a vessel must provide cold storage and refrigerators that are adequate for the storage of provisions.

(4) The master must ensure that:

(a) meat and fish are stored apart from each other; and

(b) all refrigerated or frozen food is kept at temperature below:

(i) for very cold food — -15oC; or

(ii) for cold food — 5oC.

Penalty: 50 penalty units.

(5) An offence against subsection (4) is a strict liability offence.

(6) A person is liable to a civil penalty if the person contravenes subsection (4).

Civil penalty: 50 penalty units.

(7) The master must ensure that food is stored so that:

(a) it is protected from the likelihood of contamination; and

(b) the environmental conditions under which it is stored will not adversely affect the quality and suitability of the food; and

(c) potentially hazardous food is kept at its required temperature at all times.

(8) The master of a vessel must ensure that weekly inspections are carried out and documented for:

(a) the provision of food and drinking water; and

(b) the spaces and equipment used for the storage and handling of food and drinking water; and

(c) the galley and other equipment used for the preparation and service of meals.

Note The Australia New Zealand Food Standards give further guidance on the storage of food.