Section 17 in The Merchant Shipping (Maritime Labour) Rules, 2016
17. Food and catering.
(1)(a)The ship owner shall provide variety food of required quality, quantity and nutritional value and water, including drinking water which covers the requirement of the complement on board the ship, their religious requirements and cultural practices pertaining to food, duration and nature of voyage.(b)The organisation and equipment of catering department shall be such as to permit the provision of adequate, varied and nutritious meals prepared and served in hygienic conditions.(2)The quality and quantity of food supplied shall be in conformity with the collective bargaining agreement or as may be specified by the Director General of Shipping.(3)The ship owner shall ensure that the food and water including drinking water is provided to the seafarers free of charge during the period of engagement.(4)The ship owner shall ensure that the seafarers who are engaged as cooks of the ship are trained, qualified and found competent as specified by the Director General of Shipping.(5)Catering staff shall be trained or instructed for their positions on board ship.(6)On ships operating with a specified manning of less than ten which, by virtue of the size of the crew or the trading pattern, may not be required to carry a fully qualified cook, anyone processing the food in the galley shall be trained or instructed in areas including food and personal hygiene and handling and storage of food on board ship.(7)In the case of exceptional necessity, the Director General of Shipping may, issue a dispensation permitting a non-fully qualified cook to serve in a specified ship for a specified period, until the next convenient port of call or for a period not exceeding one month:Provided that the person to whom the dispensation is issued is trained or instructed in areas including food and personal hygiene and handling and storage of food on board ship.(8)The ship owner shall ensure that frequent documented inspections are carried out on board ships, by or under the authority of the master, with respect to-(a)supply of food, water and drinking water;(b)all spaces and equipment used for the storage and handling of food, water and drinking water; and(c)galley and other equipment for the preparation and service of meals.(9)No seafarer under the age of eighteen shall be employed or engaged or work as a cook with the ship.
