A—7a

Article 7 1. National laws or regulations or, in the absence of such laws or regulations, collective agreements between employers and workers shall provide for inspection at sea at prescribed intervals by the master, or an officer specially deputed for the purpose by him, together with a responsible member of the catering department of — (а) Supplies of food and water; (б) All spaces and equipment used for the storage and handling of food and water, and galley and other equipment for the preparation and service of meals. 2. The results of each such inspection shall be recorded. Article 8 A special inspection shall be made by the representatives of the competent authority of the territory of registration on written complaint made by a number or proportion of the crew prescribed by national laws or regulations or on behalf of a recognized organization of shipowners or seafarers. In order to avoid delay in sailing, such complaints should be submitted as soon as possible but at least twenty-four hours before the scheduled time of departure from port. Article 9 1. Inspectors shall have authority to make recommendations to the owner of a ship, or to the master or other person responsible, with a view to the improvement of the standard of catering. 2. National laws or regulations shall prescribe penalties for — (a) Failure by an owner, master, member of the crew, or other person responsible to comply with the requirements of the national laws or regulations in force ; and (b) Any attempt to obstruct an inspector in the discharge of his duties. 3. Inspectors shall submit regularly to the competent authority reports framed on uniform lines dealing with their work and its results. Article 10 1. The competent authority shall prepare an annual report. 2. The annual report shall be issued as soon as practicable after the end of the year to which it relates and shall be made readily available to all bodies and persons concerned. 3. Copies of the annual report shall be transmitted to the International Labour Office. Article 11 1. Courses of training for employment in the catering department of seagoing ships shall be organized either in approved schools or by means of other arrangements acceptable to both shipowners' and seafarers' organizations. 2. Facilities shall be provided for refresher courses to enable persons already trained to bring their knowledge and skill up to date. Article 12 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 organizations 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 convenience in working.

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