A new Chief Cook and several catering staff are joining your vessel. Under MSN 1846, what certification should the Master check for each of them?

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Accepted Answer

The Chief Cook should hold a Certificate of Competency (CoC) as ship's cook, while other catering staff (who handle or prepare food but are not the ship's cook) should hold a food hygiene certificate appropriate to their duties — both requirements stem from MSN 1846 (Food and Catering: Ship's Cooks and Catering Staff), and the Master should verify these are in place (alongside the usual STCW basic training and medical certificates) before the catering crew take up their duties MSN 1846 sets out the certification requirements for ship's cooks and catering staff, reflecting the importance of food safety and proper nutrition for crew welfare (and linking to MLC 2006's requirements on this point). A vessel of a size requiring a dedicated cook (commonly triggered once crew numbers reach a certain threshold) must have a Chief Cook holding the relevant Certificate of Competency, demonstrating training in food preparation, nutrition, hygiene, and galley safety. Other catering staff who handle food (mess staff, stewards assisting in food service, etc.) without being the designated ship's cook are instead expected to hold a food hygiene certificate appropriate to their role — a lower bar than the full CoC, but still a documented qualification. When new catering crew join, the Master (or the officer responsible for crew documentation, often the Chief Officer) should check these certificates alongside the standard checks (STCW basic safety training, medical fitness certificate, SEA, passport/visa status) — a vessel sailing with an uncertified cook, where one is required, would be a deficiency that could be picked up at a PSC inspection or MLC audit.

Catering / Galley Practice Questions