The Merchant Shipping (Maritime Labour Convention) (Minimum Requirements for Seafarers etc.) Regulations 2014
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Change 1
36 Inspection of food and catering facilities
(1) The master of a ship must ensure that, not less than once a week— (a) the supplies of food and drinking water on board are inspected to check compliance with regulation 34 and 35; and (b) the catering department and its equipment are inspected to check compliance with regulation 35. (2) An inspection under paragraph (1) must be carried out by— (a) the master of the ship; or (b) a person authorised by the master, together with a member of the catering staff. (3) A breach of paragraphs (1) or (2) is an offence by the master of the ship. (4) The master of the ship must ensure that the results of any inspection under paragraph (1) are recorded in the official logbook of the ship. (5) A breach of paragraph (4) is an offence by the master of the ship.
36 Inspection of food and catering facilities
(1) The master of a ship must ensure that, not less than once a week— (a) the supplies of food and drinking water on board are inspected to check compliance with regulation 34 and 35; and (b) the catering department and its equipment are inspected to check compliance with regulation 35. (2) An inspection under paragraph (1) must be carried out by— (a) the master of the ship; or (b) a person authorised by the master, together with a member of the catering staff. (3) A breach of paragraphs (1) or (2) is an offence by the master of the ship. (4) The master of the ship must ensure that the results of any inspection under paragraph (1) are recorded in the official logbook of the ship. (5) A breach of paragraph (4) is an offence by the master of the ship.
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