Food and Catering (Ships' Crews) Convention, 1946
The Food and Catering (Ships' Crews) Convention, 1946 (ILO Convention No. 68), is an international labour convention adopted by the International Labour Organization (ILO). It establishes minimum standards for the provision of food and catering services aboard ships, aiming to ensure the health and well-being of seafarers.
The convention covers a range of aspects, including the quantity, quality, and nutritional value of food supplies; the cleanliness and hygiene of food storage and preparation areas; and the competence of catering staff. Specifically, it addresses the following:
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Food Supplies: The Convention mandates that food and drinking water supplies shall be suitable in respect of quantity, nutritive value, quality and variety, having regard to the size of the crew, the duration and nature of the voyage, and climatic conditions.
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Catering Staff: It requires that the catering department be staffed by a sufficient number of qualified personnel.
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Inspection: Regular inspection of food supplies and catering areas are necessary, and the master of the ship (or a person delegated by him) is responsible for ensuring compliance with the Convention.
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Accommodation: The Convention stipulates that suitable accommodation must be provided for the storage, preparation and serving of food.
The purpose of the Convention is to protect the health and well-being of seafarers by ensuring they have access to adequate and nutritious food while working at sea. Ratifying states are obligated to implement the provisions of the convention through national legislation and enforcement mechanisms. Although Convention No. 68 is still technically in force, it has largely been superseded by the Maritime Labour Convention, 2006 (MLC, 2006), which contains updated and more comprehensive provisions on food and catering for seafarers. However, Convention No. 68 remains relevant for countries that have not ratified the MLC, 2006, or in situations where it provides a higher level of protection.