Document ID: chunk:federal_register_of_legislation:F2024L01455:body:0:p24
Version: federal_register_of_legislation:F2024L01455
Segment Type: other
Provision Reference: 
Character Range: 59860–62524

carry a marine cook, must ensure that a person processing food in the galley is trained or instructed in:
(a) food hygiene; and
(b) personal hygiene; and
(c) food handling on a vessel; and
(d) the storage of food on a vessel.
       (3) The owner of a vessel may apply for an exemption from the requirement in subsection (1).
       (4) AMSA may give an exemption:
(a) for a period up to 1 month; or
(b) until the vessel arrives at the next convenient port of call.

62 Galleys
       (1) The owner of a regulated Australian 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;
 (iii) at least 1 oven;
 (iv) cooking utensils;
 (v) hot and cold potable running water that complies with Guidelines for drinking-water quality, published by WHO, as amended 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 of the vessel must ensure that the galley and its equipment are kept in a clean and orderly manner at all times.

63 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 regulated Australian vessel must:
(a) ensure that the seafarers have dry provision stores that meet the requirements mentioned in Schedule 11; and
(b) provide cold storage and refrigerators that are adequate for the storage of provisions.
       (3) The master of a regulated Australian vessel 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.
       (4) An offence against subsection (3) is a strict liability offence.
       (5) A person is liable to a civil penalty if the person contravenes subsection (3).
Civil penalty: 50 penalty units.
       (6) The master of a regulated Australian vessel must ensure that food is stored so that:
(a) it is protected from the likelihood of contamination; and
(b) the environmental conditions under which