Food and Catering on Board Ship

Transcription

REPORT IV
International Labour Conference
TWENTY-EIGHTH SESSION
1946
Fourth Item on the Agenda
MONTREAL
International Labour Office
1946
CONTENTS
Pase
INTRODUCTION
1
I. Texts Submitted to the Copenhagen Conference
3
Certification of Ships' Cooks
3
5
II. Proceedings of the Copenhagen Conference
7
Report of the Committee on Food and Catering
Discussion in Plenary Sitting
III. Proposed Texts
PROPOSED DRAFT CONVENTION CONCERNING
CATERING FOR CREWS ON BOARD S H I P
7
14
15
FOOD AND
PROPOSED DRAFT CONVENTION CONCERNING THE CERTIFICATION OF S H I P S ' COOKS
18
32
INTRODUCTION
The question of food and catering for crews on board ship comes
before the Conference after having been considered by the Joint
Maritime Commission in January 1945 and by the Maritime Preparatory Technical Conference at Copenhagen in November of the
same year. The International Labour Office prepared for the Joint
Maritime Commission a brief survey of national regulations on food
and catering, and this document was incorporated in the Report on
this subject to the Copenhagen Conference.1 That Report also contained the preliminary texts of two international instruments on the
subject, prepared by the Office and supplemented by explanatory
notes to justify the proposals put forward as a basis for discussion.
The present Report falls into three parts. Part I contains the
texts submitted by the Office to the Maritime Preparatory Conference at Copenhagen on: (I) a central authority to deal with food
and catering on board ship, and ( I I ) the certification of ships' cooks.
Part II comprises the report of the Copenhagen Committee and the
texts adopted by it and by the Conference as a basis on which the
Office should prepare two Draft International Conventions. The
Office proposals are contained in Part III of the Report.
The Copenhagen Conference fully appreciated the importance of
this question which, like that of accommodation, is vital to the wellbeing and health of merchant seamen. In the absence of detailed and
up-to-date national regulations in many countries, the Preparatory
Conference was unable to do more than lay down certain general
principles. These, however, if finally approved by the Conference in
the form of Draft Conventions and ratified by the various maritime
countries, should do much to improve the standards of food and
catering services in the merchant navies of the world.
Montreal, January 1946.
' Maritime Preparatory Technical Conference, Report IV : Food and
Catering (Montreal, 194S), pp. 3-7.
I
TEXTS SUBMITTED TO T H E COPENHAGEN
CONFERENCE
FOOD AND CATERING ON BOARD SHIP
CONSTITUTION AND POWERS OF A CENTRAL AUTHORITY
1. Every maritime country should set up, or ensure the maintenance of, a central authority charged with the responsibility of promoting a proper standard of food supply and catering service for
the crews of its merchant ships.
2. The functions of the central authority should include —
(a) the framing and enforcement of regulations concerning food
and water supplies and catering;
(b) the inspection of food and water supplies and of the accommodation, arrangement and equipment on board ship for the
storage, handling and preparation of food;
(c) the recruitment, training and certification of catering department staff;
(d) research into, and educational and propaganda work concerning, methods of ensuring proper food supply and catering
service.
3. The authority should work in close co-operation with the
organisations of shipowners and seafarers.
4. The authority should work in close co-operation with other
national or local authorities concerned with questions of food and
health, and may where necessary utilise the services of such other
authorities, but measures should be taken to avoid confusion and
diffusion of responsibility due to overlapping or uncertainty of jurisdiction of the various authorities.
5. The authority should have a permanent staff of qualified persons, including inspectors, who should be given such a status and
standard of remuneration as to secure their freedom from any improper external influence and should be prohibited from having any
interest in any undertaking which, or the products of which, may
come under their supervision.
6. The functions of the authority in respect of recruitment, training and certification of catering department staff may be discharged
by participation in the work of any central organisation or authority
exercising similar functions in respect of seafarers generally.
4
NATIONAL REGULATIONS
7. Every country should maintain in force laws or regulations
designed to ensure that the food and water supplies for the crews
of merchant ships are suitable, having regard to the size of the crew
and the duration and nature of the voyage, in respect of quantity,
nutritive value, purity, quality and variety for the purposes of health
and well-being and that the accommodation, arrangement, equipment
and manning of the catering department in every ship are such as
to permit of the service of proper meals to the members of the crew.
8. The laws or regulations should be so framed as to permit of
their being modified without undue difficulty or delay in order to
take account of scientific and technical progress.
INSPECTION
9. Provision should be made for systematic inspection of —
(a) supplies of water and food, both before and after they are
taken on board;
(b) all spaces and equipment used for the storage, handling and
preparation of water and food ;
(c) galley and other equipment for the preparation and service
of meals;
(d) the qualifications of the members of the catering department
of the crew.
10. Special inspections should be made on complaint by a prescribed number or proportion of the crew of a ship or from an organisation of shipowners or seafarers.
11. Inspectors should be authorised to make recommendations
to the owner of a ship, or to the master or other person responsible,
with a view to the improvement of the standard of catering.
12. Failure by an owner, master or other person responsible to
comply with the requirements of the national laws or regulations in
force and any attempt to obstruct an inspector in the discharge of
his duties should be made an offence entailing liability to prosecution
and to penalties as prescribed by national laws or regulations.
13. Inspectors should regularly submit to the central authority
reports framed on uniform lines dealing with their work and its
results.
14. The central authority should publish, and make readily available to all bodies and persons concerned, an annual report, which
should be issued as soon as practicable after the end of the year to
which the report relates. Copies of these reports should be transmitted to the International Labour Office.
TRAINING
15. Courses of training for employment in the catering department of merchant ships should be organised either in special schools
TEXTS SUBMITTED TO COPENHAGEN CONFERENCE
5
or by means of special courses in other institutions which have the
necessary special equipment and staff.
16. Facilities should be given for refresher courses to enable
persons already trained to bring their knowledge and skill up to date.
RESEARCH, EDUCATION AND PROPAGANDA
17. The central authority should collect up-to-date information on
nutrition and on methods of purchasing, storing, preserving, cooking
and serving food with special reference to the requirements of catering
on board ship.
18. This information should be made available, free of charge
or at reasonable cost, to shipowners, manufacturers of and traders
in ships' food supplies and equipment, ships' masters, stewards and
cooks, and to shipowners and seafarers and their organisations generally, by means of the publication of manuals, brochures, posters,
charts, advertisements in trade journals and other appropriate means.
ACCOMMODATION AND EQUIPMENT ON BOARD S H I P
19. In order to avoid wastage of food, facilitate the maintenance
of a proper standard of cleanliness, and ensure the maximum practicable convenience in working, the central authority should issue regulations and recommendations regarding the construction, location,
ventilation, heating, lighting, water supply and equipment of galleys
and other catering department spaces on board ship, including store
rooms and refrigerated chambers.
CERTIFICATION OF SHIPS' COOKS
SCOPE OF INSTRUMENT
1. The instrument should apply to sea-going vessels, whether
publicly or privately owned, which are employed in the transport of
cargo or passengers for the purposes of trade.
EMPLOYMENT CONDITIONAL ON CERTIFICATION
2. After the expiration of x years from the coming into force of
the instrument, no person should be employed in a vessel to which
the instrument applies as ship's cook directly responsible for the preparation of meals for the crew of the ship unless he holds a certificate
of qualification as ship's cook granted in accordance with the instrument.
EXAMINATIONS AND CERTIFICATES
3. The- competent authority should make arrangements for the
holding of examinations and for the granting of certificates of qualifi-
6
cation as a ship's cook in accordance with the provisions of the
instrument.
4. The examinations may be conducted by the competent authority
directly or, subject to its control, by an approved school for the training of cooks or other approved body.
5. The examination should provide a test of the candidate's
knowledge of the nutritive qualities of various foods, the drawing
up of varied and properly balanced menus, the handling and storage
of food and the preparation of meals, and should include a practical
test.
CONDITIONS OF GRANTING OF CERTIFICATES
6. A certificate of qualification should not be granted to any
person unless he has —
(a) passed the examination provided for by the instrument ;
(b) attained the prescribed minimum age;
(c) served at sea for the prescribed minimum period.
7. The prescribed minimum age should not be less than x years.
8. The prescribed minimum period of service at sea should not be
less than y months.
II
PROCEEDINGS OF T H E COPENHAGEN
CONFERENCE
REPORT OF THE COMMITTEE ON FOOD AND CATERING
The Committee, which consisted of six members from each of
the three groups, held meetings under the chairmanship of Admiral
Matessis, Greek Government member. The Vice-Chairmen were
Mr. Petersen, Denmark, for the Shipowners, and Mr. Booth, United
Kingdom, for the Seafarers. Mr. Bourke, Australian Government
member, was elected Reporter.
The Committee decided to consider the preliminary text submitted by the Office article by article. Except where otherwise indicated below, the Office text was adopted unanimously or with only
slight drafting amendments.
I. FOOD AND CATERING ON BOARD SHIP
In paragraph 1 the term "merchant ships" was considered unsatisfactory as a definition of the scope of the proposed international
instrument. The Seafarers' members desired a term which would
include all ratings going to sea, whereas the Shipowners' members
suggested "sea-going merchant ships" or "ships where food is provided by the owners". The Committee eventually accepted a suggestion by the United Kingdom Government member to say "seagoing ships as defined for this purpose by the central authority".
The same modification was subsequently made in the text of
paragraph 7.
Paragraph 2 gave rise to considerable discussion. The United
Kingdom Government member proposed to add after the words:
"The functions of the central authority should include" the words
"except in so far as these matters are dealt with by industrial
agreement". In support of this he pointed out that it was undesirable
to burden the legislative machinery of any country by the necessity
for introducing regulations when a matter was adequately dealt with
by an agreement within the industry. The Seafarers argued that if
8
the amendment were accepted certain Governments might claim
they did not require to issue regulations because an industrial
agreement existed, although in fact the agreement might have been
forced on a weak union of seamen and fall far short of the requirements of the instrument. The Committee finally decided to insert the
words : "except in so far as these matters are dealt with by industrial
agreements which fulfil the requirements of this instrument". The
Committee also decided to transfer to paragraph 2(a) the latter
part of paragraph 19 of the Office text, which, it was thought,
should properly be included among the functions of the proposed
central authority.
The Committee decided to delete paragraph 8 of the Office text,
which appeared to suggest that Governments should modify their
legislative machinery; it was agreed that this could not be required
of them.
On paragraph 9 it was pointed out that "systematic inspection",
if strictly interpreted, would call for the services of a very large
inspectorate. The term "a system of inspection" was therefore substituted. Some fear was expressed on the Shipowners' side lest the
text might permit inspection of ships in a foreign port. It was
pointed out in reply that paragraph 1 made the proposed central
authority responsible only for conditions on "its" ships. The words
"by the competent authority" were added after "inspection" in order
to make this clear.
In paragraph 9(a) the words "both before and after they are
taken on board" were deleted on the grounds that it was unnecessary
and impracticable to have two inspections of food and water supplies.
In paragraph 9(d) the Shipowners made certain reservations as
to the possible duplication of inspection involved in checking the
qualifications of cooks, but they agreed to accept the paragraph.
On the proposal of the Shipowners, a new paragraph (to become
paragraph 9) was inserted to provide for inspection of supplies and
of storage spaces and equipment at sea by the master or his deputy
and for record of the inspection to be entered in the official log. At
the request of the Seafarers, it was added that the chief steward
should accompany the inspecting officer. A proposal that the ship's
delegate should be present was rejected on the grounds that the
system of ship's delegates exists only in certain countries.
Paragraph 10 of the Office draft was slightly altered to make
it clear that the national authority remained free to specify the
number or proportion of the crew entitled to make a complaint
leading to special inspection, and that the organisations entitled
PROCEEDINGS OF COPENHAGEN CONFERENCE
9
to complain should be "recognised organisations". After a discussion
on the danger of the sailing of a vessel being delayed by a frivolous
complaint made at the last minute, the Committee, after failing to
reach agreement on several proposed texts, adopted by 9 votes to 6
the wording: "In order to avoid delay in sailing, complaints by
members of the crew should be submitted as soon as possible, but at
least 24 hours before departure from port".
In paragraph 12, it was decided that members of the crew, as
well as owners and masters, should be subject to penalties for failure
to comply with the regulations.
Paragraph 15 was amended at the suggestion of the Shipowners
to read : "Courses of training for employment in the catering department of sea-going ships should be organised either in special schools
or by means of other arrangements agreeable to both sides of the
industry". The intention was to leave greater latitude as to the exact
method of organising such training, provided always that both sides
of the industry agreed.
The latter part of paragraph 19 having been transferred to paragraph 2, the first part was redrafted to read : "The central authority
should issue recommendations to avoid wastage of food, facilitate
the maintenance of a proper standard of cleanliness and ensure
the maximum practicable convenience in working".
The following text was therefore approved by the Committee as
a basis for draft international regulations, which the Committee suggests, by 9 votes to 6, might appropriately take the form of a Draft
Convention, to be prepared by the International Labour Office for
consideration by the maritime session of the International Labour
Conference in 1946:
Preliminary Text of an International Instrument concerning
Constitution and Powers oj a Central
Authority
1. Every maritime country should set up, or ensure the maintenance of, a central authority charged with the responsibility of promoting a proper standard of food supply and catering service for the
crews of its sea-going ships, as denned for this purpose by the
central authority.
2. The functions of the central authority should include, except
in so far as these matters are dealt with by industrial agreements
which fulfil the requirements of this instrument —
(a) the framing and enforcement of regulations concerning food
and water supplies and catering and regarding the construction, location, ventilation, heating, lighting, water supply and
10
equipment of galleys and other catering department spaces
on board ship, including store rooms and refrigerated chambers;
(b) the inspection of food and water supplies and of the accommodation, arrangement and equipment on board ship for the
storage, handling and preparation of food;
(c) the recruitment, training and certification of catering department staff;
(d) research into, and educational and propaganda work concerning, methods of ensuring proper food supply and catering
service.
3. The authority should work in close co-operation with the organisations of shipowners and seafarers.
4. The authority should work in close co-operation with other
national or local authorities concerned with questions of food and
health, and may where necessary utilise the services of such other
authorities, but measures should be taken to avoid confusion and
diffusion of responsibility due to overlapping or uncertainty of jurisdiction of the various authorities.
5. The authority should have a permanent staff of qualified
persons, including inspectors, who should be given such a status
and standard of remuneration as to secure their freedom from any
improper external influence and should be prohibited from having
any interest in any undertaking which, or the products of which,
may come under their supervision.
6. The functions of the authority in respect of recruitment, training and certification of catering department staff may be discharged
by participation in the work of any central organisation or authority
exercising similar functions in respect of seafarers generally.
National
Regulations
7. Every country should maintain in force laws or regulations
designed to ensure that the food and water supplies for the crews
of sea-going ships as defined for this purpose by the central authority
are suitable, having regard to the size of the crew and the duration
and nature of the voyage, in respect of quantity, nutritive value,
purity, quality and variety for the purposes of health and well-being
and that the arrangement, equipment and manning of the catering
department in every ship are such as to permit of the service of proper
meals to the members of the crew.
Inspection
8. Provision should be made for a system of inspection by the
competent authority of —
(a) supplies of water and food ;
preparation of water and food:
11
(c) galley and other equipment for the preparation and service
of meals; and
(d) the qualifications of the members of the catering department
of the crew.
9. Provision should be made for inspection at sea by the master,
or an officer specially deputed for the purpose by him, together with
the chief steward of —
(a) supplies of water and food;
preparation of water and food, and of galley and other
equipment for the preparation and service of meals,
at intervals prescribed by the central authority.
The report of the inspection should be entered in the ship's
official log.
10. Special inspections should be made by the representatives
of the national authority on written complaint by a number or proportion of the crew prescribed by national laws or regulations or
from a recognised organisation of shipowners or seafarers. In order
to avoid delay in sailing, complaints by members of the crew should
be submitted as soon as possible but at least 24 hours before
departure from port.
11. Inspectors should be authorised to make recommendations to
the owner of a ship, or to the master or other person responsible,
with a view to the improvement of the standard of catering.
12. Failure by an owner, master, member of the crew, or other
person responsible to comply with the requirements of the national
laws or regulations in force and any attempt to obstruct an inspector
in the discharge of his duties should be made an offence entailing
liability to prosecution and to penalties as prescribed by national
laws or regulations.
13. Inspectors should regularly submit to the central authority
reports framed on uniform lines dealing with their work and its
results.
14. The central authority should prepare and make readily available to all bodies and persons concerned, an annual report, which
should be issued as soon as practicable after the end of the year to
which the report relates. Copies of these reports should be transmitted
to the International Labour Office.
Training
15. Courses of training for employment in the catering department of sea-going ships should be organised either in special schools
or by means of other arrangements agreeable to both sides of the
industry.
16. Facilities should be given for refresher courses to enable
persons already trained to bring their knowledge and skill up to date.
12
Research, Education and Propaganda
17. The central authority should collect up-to-date information
on nutrition and on methods of purchasing, storing, preserving,
cooking and serving food, with special reference to the requirements
of catering on board ship.
18. This information should be made available, free of charge or
at reasonable cost, to shipowners, manufacturers of and traders in
ships' food supplies and equipment, ship masters, stewards and cooks,
and to shipowners and seafarers and their organisations generally,
by means of the publication of manuals, brochures, posters, charts,
advertisements in trade journals and other appropriate means.
19. The central authority should issue recommendations to avoid
wastage of food, facilitate the maintenance of a proper standard of
cleanliness, and ensure the maximum practicable convenience in
working.
II. CERTIFICATION OF S H I P S ' COOKS
Paragraph 1 was amended to bring it into line with the definition
of scope adopted for the previous instrument.
In paragraph 2, the Committee adopted a Shipowners' amendment to replace: "After the expiration of x years from the coming
into force of the instrument" by "After the expiration of a period
not exceeding three years from the date on which a country ratifies
this instrument". The original amendment suggested five years, but
it was pointed out that the necessary supply of cooks could be trained
in a much shorter period, possibly in one year. The Shipowners
therefore proposed a term of three years, and this compromise was
accepted. A further sentence was added, also at the suggestion of
the Shipowners, to provide for the recognition as certificated cooks
of those who had a satisfactory record of two years' service as cooks
at sea. It was pointed out that many existing cooks were giving
good service, and that they should not be debarred from employment
on account of the new regulations, nor should they be required to
pass the test provided for in paragraphs 3 to 5. The suggestion that
the two years' service should have taken place before ratification of
the instrument caused certain apprehension, and it was therefore
decided that the service should be "before the expiration of the
period of three years" mentioned in the same paragraph.
The Netherlands Shipowners' member drew attention to the
difficulty which would arise if it proved necessary to engage a
foreign cook from a country which had not ratified the instrument.
He subsequently withdrew his amendment on this point in favour of
one proposed by the Australian Government member : "The competent
13
authority may provide for the recognition of certificates of qualification issued by other countries". This becomes paragraph 2(b) of
the final text.
On the proposals of the British Seafarers' member, paragraph 5
was rearranged so as to lay chief emphasis on the practical test for
cooks rather than on the theoretical knowledge required.
The Committee decided that it should be left to the competent
authority in each country to decide the minimum age for certificated
cooks and the minimum period of sea service to be required before
certification. This was made clear in paragraph 6, and paragraphs 7
and 8 were accordingly deleted.
The following text was therefore approved by the Committee as
a basis for draft international regulations, which the Committee suggests, by 10 votes to 6, might appropriately take the form of a Draft
Convention, to be prepared by the International Labour Office for
consideration by the maritime session of the International Labour
Conference in 1946:
Preliminary Text of an International Instrument Making
Certification a Condition of Employment as Ship's Cook
Scope of Instrument
1. The instrument should apply to sea-going vessels, as defined
for this purpose by the central authority, whether publicly or privately
owned, which are employed in the transport of cargo or passengers
for the purposes of trade.
Employment
Conditional on Certification
2. (a) After the expiration of a period not exceeding three years
from the date on which a country ratifies the instrument, no person
should be employed in a vessel to which the instrument applies as
ship's cook directly responsible for the preparation of meals for the
crew of the ship unless he holds a certificate of qualification as ship's
cook granted in accordance with the instrument.
Provided always that in the case of a seaman who has had a
satisfactory record of two years' service as cook before the expiration
of the three years' period mentioned above, a certificate of such service shall be regarded as complying with this instrument.
(b) The competent authority may provide for the recognition of
certificates of qualification issued by other countries.
Examinations and Certificates
3. The competent authority should make arrangements for the
holding of examinations and for the granting of certificates of
14
qualification as a ship's cook in accordance with the provisions ot
the instrument.
4. The examinations may be conducted by the competent authority
directly or, subject to its control, by an approved school for the
training of cooks or other approved body.
5. The examination should provide a practical test of the candidate's ability to prepare meals. It should also include a test of his
knowledge of food values, the drawing up of varied and properly
balanced menus, and the handling and storage of food on board ship.
Conditions of Granting oj Certificates
6. A certificate of qualification should not be granted to any
person unless he has —
(a) passed the examination provided for by the instrument;
(b) attained a minimum age prescribed by the competent
authority ;
(c) served at sea for a minimum period prescribed by the
competent authority.
DISCUSSION IN PLENARY SITTING
When the report of the Committee on Food and Catering came
before the plenary sitting of the Conference there was no discussion
on the principles which the Committee put forward. Both the texts
submitted in the report as a basis for Draft International Conventions
were adopted by the Conference by 45 votes without opposition.
m
PROPOSED TEXTS
The texts submitted by the Office are in the mandatory form
of Draft Conventions, in accordance with the suggestions of the
Copenhagen Conference. In addition, the wording and arrangement
have been slightly altered in certain cases, either in order to bring
the text into line with the wording of existing Conventions or in
order to clarify the meaning and prevent possible difficulties of
interpretation later. The only more substantial changes which the
Office has ventured to make in drafting its proposed texts are noted
below.
I. FOOD AND CATERING ON BOARD S H I P
In Article 1 a new paragraph 2 has been added in place of the
words "as defined for this purpose by the central authority". This
is in line with what has been done in earlier Conventions and does
not in any way alter the sense of the Article.
Article 2, as drafted in Copenhagen, read: " 1 . The functions of
the central authority should include, except in so far as these matters
are dealt with by industrial agreements which fulfil the requirements
of this instrument . . . ". It was felt that the word "matters" was
unsuitable, as the intention of the text clearly was to refer to the
functions mentioned in the opening phrase of the paragraph. These
functions must be carried out either by the central authority or
through some other agency approved by that authority. In order
to make this clear the text has been redrafted to read: " 1 . The
functions of the central authority shall include the following, except
in so far as these functions are adequately discharged in virtue of
collective agreements . . . ".
Article 6 has been rearranged in what is thought to be a more
logical form. As it now stands it first of all enunciates the general
principle that the purpose of the proposed regulations is to ensure
the health and well-being of the crews of merchant vessels. It then
goes on to indicate some of the ways in which this must be done.
In paragraph 2 (a) of the Article, the word "purity" is omitted,
although it was included in the text adopted in Copenhagen. The
16
reason is that the word "purity" has a certain special technical
connotation in connection with foodstuffs, implying the absence of
preservatives. It was presumably not the intention to insist that foodstuffs used on board ship should be absolutely pure in this sense,
and the Office considers that the term "quality" in the text adequately
covers the intention of the Copenhagen Committee.
The text of Article 8, paragraph 2, has been brought into line
with the corresponding provision of the text on crew accommodation.
In the Committee dealing with that subject at Copenhagen, it was
pointed out that it might not in every country be the ship's log
which was the appropriate place for recording the results of inspection ;
consequently it was thought sufficient to state that the results of
the inspection should be recorded. It will be for the Conference to
decide whether the same wording is considered adequate in the
present instance.
In Article 9 the Copenhagen Committee had made a point of
specifying that the inspections there referred to should be carried
out by the national authority and not by any foreign inspectorate.
The term "national", however, can give rise to difficulties in federal
States where it may be used in contradistinction to State or provincial
authorities. The Office has therefore ventured to substitute for this
term in its proposed text the words "authority of the territory of
registration".
II. CERTIFICATION OF S H I P S ' COOKS
No change in substance has been made in the text adopted at
Copenhagen, but it has been entirely rearranged in a more logical
order. The principle is first laid down that no-one may be engaged
as ship's cook unless he has a certificate. The conditions for granting
that certificate and the methods of examination are then specified.
Article 4 goes on to provide for the special case of seamen who
have a satisfactory record of service as cooks and who on that
account may be exempted from the necessity for passing the prescribed
examination. Finally, Article 5 provides for the recognition of certificates issued in other territories. It is hoped that the Conference
will agree that this is a clearer and more orderly arrangement than
that adopted at Copenhagen.
PROPOSED TEXTS
PROPOSED DRAFT CONVENTION CONCERNING FOOD
AND CATERING FOR CREWS ON BOARD SHIP
The General Conference of the
International Labour Organisation,
Having been convened at . . . .
by the Governing Body
of the International Labour
Office, and having met in its
Twenty-eighth Session on
and
Having decided upon the adoption of certain proposals with
regard to food and catering
for crews on board ship,
which is the fourth item on
the agenda of the session,
and
Having determined that these
proposals shall take the form
of a Draft International Convention
adopts this
day of
of the year one thousand nine
hundred and forty-six the following Draft Convention which may
be cited as the Food and Catering (Ships' Crews) Convention,
1946:
ARTICLE 1
1. Every Member of the International Labour Organisation for
which this Convention is in force
shall maintain, or satisfy itself
that there is maintained, a central
authority charged with the responsibility of promoting a proper
standard of food supply and catering service for the crews of its
AVANT-PROJET DE CONVENTION CONCERNANT
L'ALIMENTATION ET LE SERVICE DE TABLE
A BORD DES NAVIRES
La Conférence générale de
l'Organisation internationale du
Travail,
Convoquée à
par le
Conseil d'administration du
Bureau international du Travail, et s'y étant réunie le
1946 en sa vingt-huitième session,
Après avoir décidé d'adopter
diverses propositions relatives à l'alimentation et au
service de table à bord des
navires, question qui constitue le quatrième point à
l'ordre du jour de la session,
Après avoir décidé que ces
propositions prendraient la
forme d'un projet de convention internationale,
adopte, ce
jour de
mil neuf cent quarante-six, le
projet de convention ci-après, qui
sera dénommé Convention sur l'alimentation et le service de table
(équipages des navires), 1946:
ARTICLE 1
1. Tout Membre de l'Organisation internationale du Travail
pour lequel la présente convention
est en vigueur doit maintenir, ou
s'assurer qu'il est maintenu, une
autorité centrale chargée de faciliter l'établissement d'un niveau
satisfaisant d'alimentation et de
service de table pour les équipages
20
sea-going vessels, whether publicly or privately owned, which are
engaged in the transport of cargo
or passengers for the purpose of
trade and registered in a territory
for which this Convention is in
force.
2. National laws or regulations
shall determine when vessels are
to be regarded as sea-going vessels for the purpose of this Convention.
ARTICLE 2
The functions of the central
authority shall include the following, except in so far as these functions are adequately discharged
in virtue of collective agreements :
(a) The framing and enforcement of regulations concerning food and water
supplies, catering, and the
construction, location, ventilation, heating, lighting,
water supply and equipment of galleys and other
catering department spaces
on board ship, including
store rooms and refrigerated chambers;
(b) The inspection of food and
water supplies and of the
accommodation, arrangements and equipment on
board ship for the storage,
handling and preparation
of food;
(c) The recruitment, training
and certification of catering department staff;
(d) Research into, and educational and propaganda
work concerning methods
of ensuring proper food
supply and catering service.
PROPOSED DRAFT CONVENTION
21
de ses navires de mer, de propriété
publique ou privée, qui sont affectés, pour des fins commerciales, au
transport de marchandises ou de
passagers et qui sont immatriculés dans un territoire pour lequel la présente convention est
en vigueur.
2. La législation nationale définira les navires qui seront réputés navires de mer pour l'application de la présente convention.
ARTICLE 2
L'autorité centrale exercera
les fonctions suivantes, sauf dans
la mesure où celles-ci sont remplies de manière adéquate en vertu de conventions collectives:
a) élaboration et application de
règlements concernant les provisions de vivres et d'eau et le
service de table, ainsi que la
construction, l'emplacement, l'aération, le chauffage, l'approvi-.
sionnement en eau et l'équipement
de la cuisine et des autres locaux
du bord affectés au service général, y compris les soutes aux
vivres et les compartiments frigorifiques ;
b) inspection à bord des provisions de vivres et d'eau, ainsi
que des locaux, aménagements et
équipement pour l'emmagasinage,
la manutention et la préparation
des denrées d'alimentation;
c) recrutement et formation
professionnelle du personnel de
cuisine et de table et délivrance
de diplômes de capacité à ce
personnel ;
d) étude de méthodes propres
à assurer aux équipages une alimentation et un service de table
satisfaisants et diffusion d'informations éducatives sur ces
méthodes.
22
ARTICLE 3
1. The central authority shall
work in close co-operation with
the organisations of shipowners
and seafarers and with national
or local authorities concerned
with questions of food and health,
and may where necessary utilise
the services of such authorities.
2. The activities of the various
authorities shall be duly co-ordinated so as to avoid overlapping
or uncertainty of jurisdiction.
ARTICLE 4
have a permanent staff of qualified persons, including inspectors.
2. The staff of the authority
shall be given such a status and
such a standard of remuneration
as to secure their freedom from
any improper external influence.
3. No member of the staff
shall have any interest in any
undertaking which, or the products of which, may come under
his supervision.
ARTICLE 5
The functions of the central
authority in respect of the recruitment, training and certification of catering department staff
may be discharged by participation in the work of any central
organisation or authority exercising similar functions in respect
of seafarers generally.
23
ARTICLE 3
1. L'autorité centrale doit exercer son activité en étroite collaboration avec les organisations
d'armateurs et de gens de mer
et avec les autorités nationales
ou locales qui s'occupent des
questions d'alimentation et d'hygiène publique; elle peut, en cas
de besoin, utiliser les services des
autorités susmentionnées.
2. Les activités de ces diverses
autorités doivent être coordonnées
en vue d'éviter tout chevauchement ou incertitude de compétence.
ARTICLE 4
1. L'autorité centrale doit disposer d'un personnel permanent
pleinement qualifié, comprenant
des inspecteurs.
2. Ce personnel jouira d'une
situation et d'une rémunération
suffisantes pour le soustraire à
toute influence extérieure nuisible
à l'accomplissement loyal de ses
fonctions.
3. Aucun membre dudit personnel ne doit avoir d'intérêt, de
quelque nature que ce soit, dans
une entreprise sur laquelle ou sur
les produits de laquelle il pourrait
avoir à exercer sa surveillance.
ARTICLE S
L'autorité centrale peut s'acquitter de ses fonctions relatives
au recrutement et à la formation
professionnelle du personnel de
cuisine et de table et à la délivrance de diplômes de capacité
à ce personnel en participant aux
travaux de toute organisation
centrale ou autorité centrale qui
exerce, pour l'ensemble des gens
de mer, des fonctions analogues
aux siennes.
24
ARTICLE 6
1. Each Member shall maintain in force laws or regulations
concerning food supply and catering arrangements designed to secure the health and well-being of
the crews of the vessels mentioned in Article 1.
2. These laws or regulations
shall require —
(a) the provision of food and
water supplies which, having regard to the size of
the crew and the duration and nature of the
voyage, are suitable in respect of quantity, nutritive
value, quality and variety ;
(b) the arrangement, equipment and manning of the
catering department in
every vessel in such a
manner as to permit of the
service of proper meals to
the members of the crew.
ARTICLE 7
National laws or regulations
shall provide for a system of inspection by the competent authority of —
(a) supplies of food and water ;
(b) all spaces and equipment
used for the storage and
handling of food and
water ;
(c) galley and other equipment for the preparation
and service of meals; and
(d) the qualifications of the
members of the catering
department of the crew.
ARTICLE 8
1. National laws or regulations shall provide for inspection
PROPOSE» DRAFT CONVENTION
25
ARTICLE 6
1. Tout Membre doit maintenir
en vigueur une législation sur
l'alimentation et le service de table
visant à sauvegarder la santé et
à assurer ie bien-être des équipages des navires mentionnés à
l'article premier.
2. Cette législation doit exiger :
a) un approvisionnement en
vivres et en eau suffisant —
compte tenu de l'effectif de l'équipage et de la durée et du caractère
du voyage — sous le rapport de
la quantité, de la valeur nutritive,
de la qualité et de la variété;
b) un aménagement, un équipement et un personnel du service
de cuisine et de table à bord de
tout navire qui permettent de
fournir des repas convenables aux
membres de l'équipage.
ARTICLE 7
La législation nationale doit
prévoir un système de contrôle
par l'autorité compétente:
a) des provisions de vivres et
d'eau ;
b) de tous locaux et équipement utilisés pour l'emmagasinage
et la manutention des vivres et
de l'eau;
c) de la cuisine et de toute
autre installation utilisée pour la
préparation et le service des
repas ;
d) des aptitudes professionnelles du personnel de cuisine et de
table affecté au service de l'équipage.
ARTICLE 8
1. La législation nationale doit
prévoir l'inspection à la mer, à
26
FOOD AND CATERING ON BOAHD SHIP
at sea at prescribed intervals by
the master, or an officer specially
deputed for the purpose by him,
together with the chief steward
of—
(a) supplies of food and water;
(b) all spaces and equipment
used for the storage and
handling of food and water, and galley and other
equipment for the preparation and service of
meals.
2. The results of each such
inspection shall be recorded.
ARTICLE 9
Special inspection shall be
made by the representatives of
the authority of the territory of
registration on written complaint
made by a number or proportion
of the crew prescribed by national laws or regulations or on
behalf of a recognised organisation of shipowners or seafarers.
In order to avoid delay in sailing,
complaints by members of the
crew should be submitted as soon
as possible but at least twentyfour hours before departure from
port.
ARTICLE
10
1. Inspectors shall have authority to make recommendations
to the owner of a ship, or to the
master or other person responsible, with a view to the improvement of the standard of catering.
shall prescribe penalties for —
27
des intervalles de temps prescrits..
par le capitaine, ou par un officier
spécialement désigné par lui à
cet effet, accompagné du maître
d'hôtel :
a) des provisions de vivres et
d'eau;
b) de tous locaux et équipement utilisés pour l'emmagasinage et la manutention des vivres
et de l'eau, ainsi que de la cuisine
et de toute autre installation
utilisée pour la préparation et le
service des repas.
2. Les résultats de chaque inspection doivent être consignés par
écrit.
ARTICLE 9
Les représentants de l'autorité
du territoire d'immatriculation
procéderont à des inspections
spéciales sur toute plainte écrite
portée par un nombre ou une
fraction des membres de l'équipage fixé par la législation nationale, ou formulée au nom d'une
organisation reconnue d'armateurs ou de gens de mer. Afin
de ne pas retarder le départ du
navire, les plaintes émanant de
membres de l'équipage devraient
être déposées aussitôt que possible, et au moins vingt-quatre
heures avant que le navire quitte
un port.
ARTICLE
10
1. Tout inspecteur a la compétence de faire des recommandations à l'armateur ou au capitaine
d'un navire ou à toute autre personne responsable, en vue de
l'amélioration des conditions du
service de cuisine ou de table à
bord.
2. La législation nationale doit
prévoir des sanctions à l'égard
de:
28
(a) failure by an owner, master, member of the crew,
or other person responsible to comply with the
requirements of the national laws or regulations
in force ; and
(b) any attempt to obstruct an
inspector in the discharge
of his duties.
3. Inspectors shall submit regularly to the central authority
reports framed on uniform lines
dealing with their work and its
results.
ARTICLE 11
1. The competent authority
shall prepare an annual report.
2. The annual report shall be
issued as soon as practicable after
the end of the year to which it
relates and shall be made readily
available to all bodies and persons concerned.
3. Copies of the annual report
shall be transmitted to the International Labour Office.
ARTICLE 12
1. Courses of training for employment in the catering department of sea-going ships shall be
organised either in special schools
or by means of other arrangements acceptable to both shipowners' and seafarers' organisations.
2. Facilities shall be provided
for refresher courses to enable
persons already trained to bring
their knowledge and skill up to
date.
29
a) tout armateur, capitaine,
membre de l'équipage ou autre
personne responsable qui ne se
conforme pas aux stipulations de
la législation nationale en vigueur ;
b) toute personne qui tente
d'empêcher un inspecteur d'exercer ses fonctions.
3. Les inspecteurs doivent soumettre à l'autorité centrale des
rapports périodiques, établis suivant un cadre déterminé, sur leur
activité professionnelle et ses résultats.
ARTICLE 11
1. L'autorité compétente établira un rapport annuel.
2. Ce rapport sera publié le
plus tôt possible après la fin de
l'année sur laquelle il porte,
et il devra être mis librement à
la disposition de toutes les organisations ou personnes intéressées.
3. Des exemplaires du rapport
susmentionné seront transmis au
Bureau international du Travail.
ARTICLE 12
1. Des cours de formation professionnelle à l'intention des personnes qui se destinent au service
de table ou de cuisine à bord des
navires de mer seront organisés
soit dans des établissements spéciaux d'enseignement, soit à l'aide
d'autres moyens agréés d'un commun accord par les organisations
des armateurs et les organisations
des gens de mer.
2. Toutes facilités devront être
prévues pour l'organisation de
cours spéciaux destinés à permettre aux personnes qui possèdent déjà une formation professionnelle de perfectionner leurs
connaissances théoriques et pratiques.
30
ARTICLE
13
collect up-to-date information on
nutrition and on methods of
purchasing, storing, preserving,
cooking and serving food, with
special reference to the requirements of catering on board ship.
2. This information shall be
made available, free of charge or
at reasonable cost, to manufacturers of and traders in ships'
food supplies and equipment,
ships' masters, stewards and
cooks, and shipowners and seafarers and their organisations
generally; appropriate forms of
publicity, such as manuals, brochures, posters, charts or advertisements in trade journals shall
be used for this purpose.
issue recommendations to avoid
wastage of food, facilitate the
maintenance of a proper standard
of cleanliness, and ensure the
maximum practicable convenience
in working.
31
ARTICLE
13
1. L'autorité centrale recueillera des informations aussi récentes
que possible sur l'alimentation et
les méthodes d'achat, d'emmagasinage et de conservation des
vivres, ainsi que sur la préparation et le service des repas, en
tenant compte spécialement des
conditions particulières du service
de cuisine et de table à bord.
2. Ces informations seront mises gratuitement ou à peu de frais
à la disposition des fabricants et
des commerçants spécialisés dans
la fourniture de vivres ou de
matériel de cuisine et de table
pour les navires, des capitaines,
maîtres d'hôtel et cuisiniers de
navire, et des armateurs et gens
de mer et de leurs organisations
en général. A cette fin, seront
utilisés des moyens de vulgarisation, tels que l'édition de manuels,
de tracts, d'affiches ou de graphiques ou l'insertion d'annonces
dans des périodiques syndicaux.
3. L'autorité centrale fera toutes recommandations utiles en
vue d'éviter le gaspillage de
vivres, de faciliter le maintien
d'un état convenable de propreté
et d'assurer la commodité maximum du travail.
PROPOSED DRAFT CONVENTION CONCERNING
THE CERTIFICATION OF SHIPS* COOKS
The General Conference of the
International Labour Organisation,
Having been convened at . . . .
by the Governing Body
of the International Labour
Office, and having met in its
Twenty-eighth Session on 30
May 1946, and
Having decided upon the adoption of certain proposals with
regard to the certification of
ships' cooks, which is included in the fourth item on
the agenda of the session,
and
Having determined that these
proposals shall take the form
of a Draft International Convention
adopts this
day of June
of the year one thousand nine
hundred and forty-six the following Draft Convention which may
be cited as the Certification of
Ships' Cooks Convention, 1946:
ARTICLE 1
1. This Convention applies to
sea-going vessels, whether publicly or privately owned, which are
engaged in the transport of cargo
or passengers for the purpose of
trade and registered in a territory
AVANT-PROJET DE CONVENTION CONCERNANT LE
DIPLÔME D E CAPACITÉ PROFESSIONNELLE
DES CUISINIERS DE NAVIRE
La Conférence générale de
l'Organisation internationale du
Travail,
Convoquée à
par le
Conseil d'administration du
Bureau international du Travail, et s'y étant réunie le
1946 en sa vingt-huitième session,
Après avoir décidé d'adopter
diverses propositions relatives au diplôme de capacité
professionnelle des cuisiniers
de navire, question qui constitue le quatrième point à
l'ordre du jour de la session,
Après avoir décidé que ees
propositions prendraient la
forme d'un projet de convention internationale,
adopte, ce
jour de
mil neuf cent quarante-six, le
projet de convention ci-après, qui
sera dénommé Convention sur le
diplôme de capacité des cuisiniers
de navire, 1946:
ARTICLE 1
1. La présente convention s'applique à tout navire de mer, de
propriété publique ou privée, qui
est affecté, pour des fins commerciales, au transport de marchandises ou de passagers et qui
34
for which this Convention is in
force.
shall determine when vessels are
to be regarded as sea-going vessels for the purpose of this Convention.
ARTICLE 2
No person shall be engaged for
employment on board any vessel
to which this Convention applies
as ship's cook directly responsible
for the preparation of meals for
the crew of the ship unless he
holds a certificate of qualification
as ship's cook granted in accordance with the provisions of the
following articles.
ARTICLE 3
1. The competent authority
shall make arrangements for the
holding of examinations and for
the granting of certificates of
qualification.
2. No person shall be granted
a certificate of qualification unless —
(a) he has reached a minimum
age to be prescribed by the
competent authority ;
(b) he has served at sea for a
minimum period to be prescribed by the competent
authority; and
(c) he has passed an examination to be prescribed by
the competent authority.
3. The prescribed examination
shall provide a practical test of
the candidate's ability to prepare
meals ; it shall also include a test
of his knowledge of food values,
the drawing up of varied and pro-
35
est immatriculé dans un territoire pour lequel la présente convention est en vigueur.
2. La législation nationale définira les navires qui seront réputés navires de mer pour l'application de la présente convention.
ARTICLE 2
Nul ne peut être engagé à bord
d'un navire auquel s'applique la
présente convention pour y être
employé en qualité de cuisinier
directement responsable de la
préparation des repas de l'équipage s'il n'est titulaire d'un diplôme attestant son aptitude à
exercer la profession de cuisinier
de navire, délivré conformément
aux dispositions des articles ciaprès.
ARTICLE 3
1. L'autorité compétente prendra toutes dispositions utiles pour
la tenue d'examens professionnels et la délivrance de diplômes
de capacité.
2. Nul ne peut obtenir un diplôme de capacité :
a) s'il n'a atteint un âge minimum qui sera fixé par l'autorité
compétente ;
b) s'il n'a servi à la mer pendant une période minimum qui
sera fixée par l'autorité compétente ;
c) s'il n'a subi avec succès
l'examen prescrit par l'autorité
compétente.
3. L'examen prescrit doit comporter une épreuve pratique portant sur l'aptitude du candidat à
préparer des repas; il doit également comprendre des épreuves
portant sur la valeur nutritive
36
perly balanced menus, and the
handling and storage of food on
board ship.
4. The prescribed examination
may be conducted by the competent authority directly or conducted, subject to its control, by
an approved school for the training of cooks or other approved
body.
ARTICLE 4
Article 2 of this Convention
shall apply after the expiration of
a period not exceeding three
years from the date of entry into
force of the Convention for the
territory where the vessel is registered: Provided that, in the
case of a seaman who has had
a satisfactory record of two years'
service as cook before the expiration of the aforesaid period, a
certificate of such service shall be
accepted as equivalent to a certificate of qualification.
ARTICLE 5
The competent authority may
provide for the recognition of certificates of qualification issued in
other territories.
37
des denrées alimentaires, sur l'établissement de menus variés et
bien composés et sur la manutention et l'emmagasinage des
vivres à bord.
4. L'examen prescrit peut être
assuré soit directement par l'autorité compétente, soit, sous le
contrôle de celle-ci, par une école
de cuisine agréée ou toute autre
institution agréée.
ARTICLE 4
L'article 2 ci-dessus prendra
effet à l'expiration d'un délai ne
dépassant pas trois ans à compter
de la date de l'entrée en vigueur
de la présente convention pour
le territoire dans lequel le navire
est immatriculé; toutefois, dans
le cas d'un marin qui a accompli
deux années de service satisfaisant en qualité de cuisinier avant
l'expiration de la période susmentionnée, un certificat attestant
cet emploi sera reconnu comme
l'équivalent d'un diplôme de capacité.
ARTICLE 5
L'autorité compétente peut
prévoir la reconnaissance des diplômes de capacité délivrés dans
d'autres territoires.

Food and Catering on Board Ship

Transcription

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