s 26 Training requirements for catering staff and other persons processing food in galley
26.—(1) A shipowner and the master of a ship must ensure that —(a) each member of the catering staff is properly trained or instructed for his or her position in accordance with the prescribed requirements; and (b) any person processing food in the galley is properly trained or instructed in areas such as 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 mentioned in section 27 which has not expired or been cancelled or suspended.