Maritime Occupational Health and Safety Regulations
41 (1) When an employee is required to eat on board a vessel there must be, as far as practicable, a galley or dining area equipped with, at a minimum, the following items:
(a) a hot plate or a range;
(b) a microwave oven;
(c) a toaster;
(d) a refrigerator or a cooler;
(e) dish washing facilities; and
(f) pots, pans, strainers, dishes and utensils, in sufficient number to accommodate the greatest number of employees likely to use them at any one time.
(2) Every dining area provided by the employer must be
(a) of sufficient size to allow individual seating and table space for each employee using the area;
(b) provided with non-combustible covered receptacles for the disposal of food waste or garbage; and
(c) separated from any place where a hazardous substance may contaminate food, dishes or utensils.
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