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Maritime Occupational Health and Safety Regulations

Version of section 41 from 2010-06-03 to 2019-06-24:

  •  (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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