Healthy food is a vital part of all seafarers’ welfare on board. When crews eat a balanced and nutritious diet, they are more contented, more productive and less likely to have accidents. MLC 2006 regulations have laid down new catering standards for food and drinking water on board vessels, ensuring suitable quantity, quality, nutritional value and variety is available that is prepared and served in hygienic conditions.
The Catering on Board Ship Series addresses the new MLC 2006 regulations and aims to help improve the standard of catering on board by emphasising the importance of food safety, the relationship between diet and health and by motivating cooks to plan and produce ealthier
and more varied meals, while making good use of the provisioning budget.
Each part in this series is accompanied by an electronic workbook which highlights key learning points and contains information on further resources as well as assessment questions. Where appropriate, printable recipes are also provided.