1. The competent authority shall collect up-to-date
information on nutrition and on methods of purchasing, storing, preserving,
cooking and serving food, with special reference to the requirements
of catering on board ship.
2. This information shall be made available, free
of charge or at reasonable cost, to manufacturers of and traders in
ships' food supplies and equipment, ships' masters, stewards and cooks,
and shipowners and seafarers and their organisations generally; appropriate
forms of publicity, such as manuals, brochures, posters, charts or
advertisements in trade journals, shall be used for this purpose.
3. The competent authority shall issue recommendations
to avoid wastage of food, facilitate the maintenance of a proper standard
of cleanliness, and ensure the maximum practicable in working.