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ID Handout
Page No. 1
Date: November 2013
Revision No.: 0
SHIPS CATERING SERVICES NC 1
(MESSMAN) Day 1
SHIPS
CATERING
SERVICES NC 1
(MESSMAN)
Objectives:
By the end of the program, the participants will
be able to:
Identify the importance of International
Labour Organization in the maritime industry.
Recognize the objectives of ILO convention.
Recognize the importance of MLC 2006.
Recognize the content of MLC 2006
convention under ILO.



Doc. ID Handout
Page No. 2
Date: November 2013
Revision No.: 0
SHIPS CATERING SERVICES NC 1
(MESSMAN) Day 1
ILO CONVENTION AND MLC
2006 OVERVIEW
Day 1
ILO Conventions
Doc. ID Handout
Page No. 3
Date: November 2013
Revision No.: 0
SHIPS CATERING SERVICES NC 1
(MESSMAN) Day 1
How the ILO works
Foster the importance of cooperation
between governments and employers and
workers organizations in fostering social
and economic progress

Objectives
To ensure that it serves the needs of working
individuals by bringing together governments,
employers and workers to set labour standards,
develop policies and devise programs
Equality of voices between workers and
employers in deliberations and social dialogue
with governments.
To ensure that the views of the social partners
are closely reflected in ILO labour standards,
policies and programs

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Page No. 4
Date: November 2013
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SHIPS CATERING SERVICES NC 1
(MESSMAN) Day 1
Conventions &
Recommendations
International labour standards are legal
instruments drawn up by the ILO's
constituents (governments, employers and
workers) and setting out basic principles and
rights at work
Conventions: legally binding international
treaties that may be ratified by member
states
Recommendations: serve as non-binding
guidelines
Conventions &
Recommendations
Convention
Lays down the basic principles to be
implemented by ratifying countries
Recommendation
It supplements the convention by providing
more detailed guidelines on how it could
be applied
It can also be autonomous, i.e. not linked
to any convention
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Page No. 5
Date: November 2013
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SHIPS CATERING SERVICES NC 1
(MESSMAN) Day 1
The Process
Once a standard is adopted, member
states are required under the ILO
Constitution to submit them to their
competent authority (normally the
parliament) for consideration
In the case of conventions, this means
consideration for ratification
The Process
If it is ratified, a convention generally
comes into force for that country one year
after the date of ratification
Ratifying countries commit themselves to
applying the convention in national law
and practice and reporting on its
application at regular intervals
ILO provides technical assistance if
necessary
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Page No. 6
Date: November 2013
Revision No.: 0
SHIPS CATERING SERVICES NC 1
(MESSMAN) Day 1
Maritime Labour Convention
2006
What is it?
It provides comprehensive rights and
protection at work for the world's more
than 1.2 million seafarers
The Convention aims to achieve both
decent work for seafarers and secure
economic interests in fair competition for
quality shipowners
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Page No. 7
Date: November 2013
Revision No.: 0
SHIPS CATERING SERVICES NC 1
(MESSMAN) Day 1
MLC 2006
A Maritime Labour Certificate (MLC) and a
Declaration of Maritime Labour
Compliance (DMLC) will be required to
ensure compliance with the Convention for
all ships above 500 tons in international
trade
Provisions
Observing personal hygiene
Practicing food safety, sanitation &
hygiene
Observing catering health & safety
practices
Protecting marine environment/waste
segregation management
Working with multi-cultural & religious
environment

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Date: November 2013
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SHIPS CATERING SERVICES NC 1
(MESSMAN) Day 1
Regulations
Regulation 3.2 Food and Catering
Purpose: To ensure that seafarers have access to quality
food and drinking water provided under regulated
hygienic conditions
Each member shall ensure that ships that fly its flag carry
on board and serve food and drinking water of appropriate
quality, nutritional value and quantity that adequately
covers the requirements of the ship and takes into account
the differing cultural and religious backgrounds.
Seafarers on board a ship shall be provided with food free
of charge during the period of engagement.
Seafarers employed as Ships cook with responsibility of
food preparation must be trained and qualified for their
position on board ship.



Regulation 3.2
Food and Catering
Standard A3.2 Food and Catering
1) Member shall adopt laws and regulations
or other measures to provide minimum
standards for the quantity and quality of food
and drinking water and for the catering
standards that apply to meals provided to
seafarers on ships that fly its flag and shall
undertake educational activities to promote
awareness and implementation of the
standards referred to in this paragraph.

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Page No. 9
Date: November 2013
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SHIPS CATERING SERVICES NC 1
(MESSMAN) Day 1
Regulation 3.2 Food and Catering
Standard A3.2 Food and Catering
2) Each Member shall ensure that ships that fly its flag
meet the following minimum standards:
a) Food and drinking water supplies, having regard to the
number of seafarers on board, their religious
requirements and cultural practices as they pertain to
food, and the duration and nature of the voyage, shall be
suitable in respect of quantity, nutritional value, quality
and variety;
b) The organization and equipment of the catering
department shall be such as to permit the provision to the
seafarers of adequate, varied and nutritious meals
prepared and served in hygienic conditions; and
c) Catering staff shall be properly trained or instructed for their
positions.


Regulation 3.2
Food and Catering
Standard A3.2 Food and Catering
3) Shipowners shall ensure that seafarers who are
engaged as ships cooks are trained, qualified and found
competent for the position in accordance with requirements
set out in the laws and regulations of the Member
concerned.
4) The requirements under paragraph 3 of this Standard
shall include a completion of a training course approved or
recognized by the competent authority, which covers
practical cookery, food and personal hygiene, food storage,
stock control, and environmental protection and catering
health and safety.
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Date: November 2013
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SHIPS CATERING SERVICES NC 1
(MESSMAN) Day 1
Next Presentation
Health and Hygiene