Document ID: chunk:federal_register_of_legislation:F2024L01455:body:0:p23
Version: federal_register_of_legislation:F2024L01455
Segment Type: other
Provision Reference: 
Character Range: 57320–60075

to meet the special needs of seafarers living and working on the vessel.
Note for paragraph (b)   An example of social connectivity is internet access.
       (2) The owner must ensure that the recreational facilities are kept up to date and take into account subparagraphs 4(a) to (j) of MLC guideline B3.1.11.

58 Common vessel's office
       (1) The owner of a regulated Australian vessel must ensure that the vessel has a separate office or a common vessel's office for use by deck and engine seafarers.
       (2) The owner of a vessel <3000 GT may apply for an exemption from subsection (1).
Division 11 Provisions
Note   It is an offence to take a vessel to sea, or cause or permit a vessel to be taken to sea, unless the vessel is carrying drinking water and food — see sections 62 to 64 of the Navigation Act.

59 Food and drinking water
        The owner of a regulated Australian vessel must ensure that quality food and drinking water is provided in accordance with paragraph 2 of MLC standard A3.2.
Note 1   Food and drinking water provisions must cater for the religious requirements and cultural practices of seafarers on board in addition to the duration and nature of the voyage.
Note 2    Food and water must be free of charge.
Note 3   Food must be suitable in respect of variety and nutritional value. Guidance on food and nutrition is available at the National Health and Medical Research Council website at www.eatforhealth.gov.au and the Food Standards Australia New Zealand website at www.foodstandards.gov.au.
Note 4   For drinking water standards, see the latest edition of the Guidelines for drinking-water quality, published by WHO, or the latest edition of Australian Drinking Water Guidelines published at www.waterquality.gov.au.

60 Organisation and equipment of catering department
        The owner of a regulated Australian vessel must ensure that the organisation and equipment of the catering department on board a vessel allows for:
(a) the preparation of adequate, varied, balanced and nutritious meals; and
(b) the serving of meals in hygienic conditions.

61 Training of persons processing food
       (1) The owner of a regulated Australian vessel must ensure that a person who works on the vessel as a cook holds a certificate of proficiency as marine cook issued in accordance with Marine Order 70 (Seafarer certification) 2014.
       (2) The owner of a regulated Australian vessel operating with a prescribed manning level of less than 10, that because of its trading pattern does not need to 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