61Galleys

61 Galleys

(1) The owner of vessel must ensure that:

(a) the vessel has a galley for the preparation of food for the seafarers; and

(b) the galley is constructed in accordance with Schedule 10.

(2) The owner must ensure that the galley has the following equipment:

(a) equipment for the preparation of food in a quantity sufficient for the seafarers on board, including the following:

(i) a refrigerator;

(ii) at least 1 cooking range;

(iv) at least 1 oven;

(v) cooking utensils;

(vi) hot and cold potable running water that complies with Guidelines for drinking-water quality, published by WHO, as in force from time to time;

(b) equipment for the cleaning of cooking utensils.

(3) The owner must ensure that the equipment is constructed of material that can easily be kept clean.

(4) The master must ensure that the galley and its equipment are kept in a clean and orderly manner at all times.