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I. PURPOSE
1. The purpose of this circular is to inform and provide expanded clarification to all Deputy
Registrars, Seafarer Agents, Maritime Training Centers, Recognized Organizations,
General Safety Inspectors and Ship-owners/operators and crewmembers of Belize-
registered vessels on the requirements for Ship Cooks and food and catering services under the
provisions IMMARBE Resolution DG-004; Part D Accommodation, Recreational Facilities,
Food and Catering; Section 2 Food and Catering, Paragraphs 2(c), 3(a) & (b); and the Maritime
Labour Convention, 2006 (MLC) Regulation 3.2 Food and Catering.
2. IMMARBE Resolution DG-004 states with effect on 1
st
May 2013, which is the date of
issuance of Resolution DG-004, that:
(a) Every ship shall provide free of charge to seafarers during their period on board or
contract period, drinking water and food supplies suitable in respect of quality, variety,
nutritional value and quantity, adequately covering the needs of seafarers and taking
into account their different cultural and religious origins, as well as the duration and
nature of the voyage.
(b) All catering staff must be properly trained or instructed for their positions, and any
seafarer employed or assigned as ships cooks must have completed a training course
approved or recognized by IMMARBE, which covers practical cookery, food and
Seafarers Department Circular SDC-13/01
IMMARBE
International Merchant Marine Registry of Belize
REVISED REQUIREMENTS FOR FOOD & CATERING AND SHIP COOKS UNDER THE
MARITIME LABOUR CONVENTION, 2006 (MLC, 2006)
TO: Deputy Registrars, Seafarer Agents, Maritime Training Centers, Recognized
Organizations, General Safety Inspectors and Ship-owners/operators and
crewmembers of Belize-registered vessels
REFERENCE: IMMARBE Resolution DG-004 (The Maritime Labour Convention, 2006);
Part D Accommodation, Recreational Facilities, Food and Catering; Section 2
Food and Catering, Paragraphs 2(c), 3(a) & (b); and the Maritime Labour
Convention, 2006 Regulation 3.2 Food and Catering
Issuance Date: 30 July 2013 Revision
No.(mm/dd/yy):
N/A
MSN Superseded: N/A








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personal hygiene, food storage, stock control, and environmental protection and catering
health and safety.
(c) Seafarers shall only be considered qualified as Ship Cooks if they:
(i) have served at sea for a minimum period to be prescribed by IMMARBE, which
could be varied to take into account existing relevant qualifications or
experience;
(ii) have passed an examination prescribed by IMMARBE or passed an equivalent
examination at an approved training course for cooks or hold a certificate of
qualification as ships cook issued by countries which have ratified the Maritime
Labour Convention, 2006.
(iii) On ships operating with a prescribed manning of less than ten which, by virtue
of the size of the crew or the trading pattern, may not be required by IMMARBE
to carry a fully qualified cook, anyone processing food in the galley must be
trained or instructed in areas including food and personal hygiene as well as
handling and storage of food on board ship.
II. QUALIFICATIONS OF SHIPS COOK AND CATERING STAFF
1. General requirements with effect forthwith:
1.1 No seafarer under the age of 18 (eighteen) should be employed or engaged or work as a
ships Cook.
1.2 All seafarers employed in any capacity as catering staff should be properly trained and
instructed for their positions and tasks to be performed.
1.3 A Cook is considered qualified if:
(A) He/she is the holder of a valid certificate of training or competency or endorsement
issued by;
(1) IMMARBE; or
(2) a Maritime Training Center approved or recognized by IMMARBE; or
(3) a State which is party to the Convention or to the Certification of Ships
Cooks Convention, 1946 (No.69); or
(4) a State party to the MLC, 2006.






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2. Entry into Force and Provisional Arrangements

2.1 Notwithstanding the provisions of Paragraphs II-1 above, every seafarer hired or
assigned as Cook on board a Belize-registered ship and who is not the holder of a Belize
Certificate of Competency (COC) or Certificate of Endorsement (COE) as Ship Cook,
shall be granted a grace period until 31
st
December 2013 in order to obtain IMMARBE-
approved training and/or IMMARBE-issued certification (COC or COE) accrediting
him as a fully qualified Ship Cook.

3. Existing Ships Cooks
3.1 The Administration recognizes that there are seafarers that have been serving as Ship
Cooks prior the entry into force of MLC, 2006 and Resolution DG-004, and may not
meet the training and certification requirements detailed in Paragraph II-1 above. For
these seafarers hired or assigned as Ship Cooks, in lieu of meeting the requirements
detailed in Paragraph II-1, IMMARBE may issue a Certificate of Endorsement for
Ratings (RE), which will indicate Cook or Ship Cook as the holders capacity.
3.2 For the purposes of issuing the RE as Ship Cook referred to in paragraph II-3.1 above,
IMMARBE may accept a written affidavit from the ship-owner or operator to the effect
that the seafarer hired or assigned as the ships Cook has a minimum seagoing service
and that he/she has been trained ashore or onboard and found competent as Ship Cook.
Such affidavit may be accepted for the following cases:
3.2.1 The Seafarer has served on board as Ship Cook for at least 6 (six) months
in the last two (2) years and has documentary evidence of this sea service
in the form of Sea Service Records (Seamans Book) or employment
letters;
3.2.2 The Seafarer has served on board as Assistant Cook for at least twelve (12)
months in the last three (3) years and has documentary evidence of this sea
service in the form of Sea Service Records (Seamans Book) or
employment letters;
3.2.3 The Seafarer has served on board as Steward in the Catering Department
for at least 5 (five) years in the last 8 (eight) years and has documentary
evidence of this sea service in the form of Sea Service Records (Seamans
Book) or employment letters;







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3.3 The training referred to in Paragraph II-3.2, must include but not be limited to practical
cookery, food and personal hygiene, food handling, food storage, stock control,
environmental protection and catering health as well as food and fire safety.
3.4 The training referred to in Paragraph II-3.2 must also be duly documented and recorded,
including the methods of training and instructions; the place and dates of training as
well the biodata and qualifications of the person providing the training on board.
3.5 During the grace period described in Paragraph II-2.1 the seafarer hired or assigned as
the ships Cook on board a Belize-registered ship shall comply with food and personal
hygiene as well as handling and storage of food on board ship.

4. Temporary Dispensation for Ship Cook
4.1 In circumstances of exceptional necessity, IMMARBE may issue a dispensation
permitting a non-fully qualified Cook to serve in a specified ship for a specified limited
period, until the next convenient port of call or for a period not exceeding one month,
provided that the person to whom the dispensation is issued is trained or instructed in
areas including food and personal hygiene as well as handling and storage of food on
board ship.
4.2 An application for a Dispensation Certificate should be submitted in writing to
IMMARBE and must include:
(i) Reason(s) for the application;
(ii) Name of the ship, its identification number(s) and voyage details;
(iii) Details of the seafarer in respect of whom the dispensation is requested
including evidence of sea service; and
(iv) Evidence that the seafarer in respect of whom there is the application for a
dispensation is trained or instructed in areas including food and personal
hygiene as well as handling and storage of food on board ship.