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.