25.—(1) Subject to subsections (2) and (3), the shipowner and the master of a Singapore ship which ordinarily operates with 10 or more seafarers on board shall ensure that the ship does not proceed to sea unless a qualified ship’s cook is on board.
(2) In circumstances of exceptional necessity, the Director may grant an exemption from subsection (1) —
(a)
until the next port of call; or
(b)
for a period not exceeding one month,
but only if there is a person on board the ship who is trained or instructed in areas including food and personal hygiene and handling and storage of food in accordance with this Act.
(3) The shipowner and the master may, instead of complying with the requirement in subsection (1) to have a qualified ship’s cook on board, comply with such other requirement or requirements as the Director may approve in respect of a particular ship, or ships of a particular description, being requirements that the Director considers are substantially equivalent to the requirement in subsection (1) when considered together with the conditions and limitations to which the approval may be subject.
(4) An exemption or approval by the Director under this section shall be given in writing, may be given subject to such conditions and limitations as he may specify, and may be altered or cancelled.
(5) Any shipowner or master who contravenes subsection (1) shall be guilty of an offence and shall be liable on conviction to a fine not exceeding $5,000.
Training requirements for catering staff and other persons processing food in galley
26.—(1) A shipowner and the master of a ship shall ensure that —
(a)
each member of the catering staff is properly trained or instructed for his position in accordance with the prescribed requirements; and
(b)
any person processing food in the galley is properly trained or instructed in areas including food and personal hygiene and handling and storage of food in accordance with the prescribed requirements.
(2) In this Part, unless the context otherwise requires —
“catering staff” means seafarers whose normal duties include the preparation and storage of food, the service of meals to seafarers on board a ship or other work in the galley or in areas where food is stored or handled;
“qualified ship’s cook” means a person who has been issued with a certificate of proficiency referred to in section 27 which has not expired or been cancelled or suspended.
Certificate of proficiency as ship’s cook
27. A person may apply to the Authority for a certificate of proficiency as a ship’s cook if he meets the following requirements:
(a)
he has served at sea for not less than such period as may be prescribed, or such other period as may be determined by the Director taking into account any existing qualifications and relevant experience; and
(b)
he has successfully completed the prescribed training course for cooks and passed the prescribed examination.