21B.10 Galley Areas, Food Preparation, Storage, and Provision of Food

  21B.10.1 Adequate food should be provided for all seafarers onboard free of charge. The provision of food should take account of the seafarers’ religious requirements and cultural practices, the nature and duration of the voyage, and should be suitable in respect of quantity, nutritional value, quality and variety.

  21B.10.2 The organisation and equipment of the catering department should be such as to permit the provision to the seafarers of adequate, varied and nutritious meals prepared and served in hygienic conditions. This should include as a minimum that the galley is fitted with a means of cooking and a sink and have adequate working surface for the preparation of food. The galley floor should be provided with a non-slip surface and provide a good foothold.

  21B.10.3 All furniture and fittings in the galley should be made to be impervious to dirt and moisture. All metal parts of furniture and fittings should be rust resistant.

  21B.10.4 The ventilation in the galley should be arranged to ensure that there is an adequate supply of fresh air and for the efficient discharge of fumes into the open air. Air conditioning systems are to provide a minimum of 25 cubic metres of air per hour, per person working in the ventilated space during normal operating conditions. Enclosed galleys are to be specially considered, and where air conditioning is not fitted should have, as a minimum, a mechanical supply of 20 fresh air changes per hour and a mechanical exhaust of 30 changes per hour.

  21B.10.5 When a cooking appliance is gimballed it should be protected by a crash bar or other means to prevent personal injury. Means should be provided to lock the gimballing mechanism.

  21B.10.6 Means should be provided to allow the person cooking to be secured in position, with both hands free for working, when the vessel motions threaten safe working. Secure and hygienic storage for food and garbage should be provided.