CANADA SHIPPING ACT

1. These Regulations may be cited as the Ships' Crews Food and Catering Regulations.

"inspector" means an officer of the Department of National Health and Welfare designated by the Minister as an inspector for the purposes of these Regulations;

"owner" has the same meaning as in section 2 of the Canada Shipping Act for the purposes of Part XIV of the said Act;

(a) a ship that is registered in Canada and is engaged in a foreign voyage or in a home-trade voyage extending south of the 36th parallel of north latitude and is engaged in the transport of cargo or passengers for the purpose of trade, and

(b) a foreign-going ship of Her Majesty in right of Canada that is registered in Canada and engaged in the transport of cargo or passengers for the purpose of trade.

Supplies

3. (1) Before undertaking a voyage, the provision of food and water supplies on a ship, having regard to the size of the crew and the duration and nature of the voyage, shall be suitable in respect of quantity, nutritive value, quality and variety, and, in any case, shall not be less than the quantity set out in the schedule.

(2) When an item of food is substituted for another item in the schedule, the substituted item shall be taken from the same food group indicated in the schedule.

(3) The water system on a ship shall conform to the Potable Water Regulations for Common Carriers.

Service of Meals

4. The construction, location, ventilation, heating, lighting, water system and equipment of galleys and other catering department spaces on board a ship, including storerooms, refrigerator chambers and messes, shall be such as to permit the service of proper meals to the members of the crew.

Inspection

5. (1) An inspector may inspect a ship at any time for the purpose of ascertaining whether these Regulations are being complied with in respect of

(b) all spaces and equipment used for the storage and handling of food and water; and

(2) Where an inspector is satisfied that the conditions disclosed by his inspection of a ship so warrant, he may make an order requiring such improvements as are specified in the order to be undertaken in the catering department of the ship, within the period of time prescribed in the order, and every person to whom the order is directed shall comply with the order.

6. (1) The master of a ship or an officer specially deputed by the master for the purpose, shall, together with a responsible member of the catering department, make an inspection at sea once a week of

(b) all spaces and equipment used for the storage and handling of food and water; and

(2) The master of a ship shall record the results of every inspection made pursuant to subsection (1) and shall produce the report to an inspector upon demand.

7. A special inspection under section 5 shall be made by an inspector where a written complaint is made to the Minister at least 24 hours before the scheduled time of departure from port by at least five members of the crew or on behalf of a recognized organization of shipowners or seafarers.

Penalties

8. (1) Where section 3 or 4 has been violated, the owner and the master of a ship each is guilty of an offence and is liable on summary conviction to a fine not exceeding $500 or to imprisonment for a term not exceeding six months, or to both.

(2) Every person who violates subsection 5(2) or who wilfully obstructs an inspector in the execution of his powers or duties under these Regulations is guilty of an offence and is liable on summary conviction to a fine of $100 or to imprisonment for a term of one month, or to both.

(3) Every master who violates subsection 6(2) is guilty of an offence and is liable on summary conviction to a fine not exceeding $500 or to imprisonment for a term not exceeding six months, or to both.

SCHEDULE

CANADIAN SEAMAN'S RATION (WEEKLY)

Food	Standard Ration Per man Per week	Substitutes	Remarks
DAIRY PRODUCTS:
Milk: Fresh or evaporated or dried skim	3.978 L or 1.989 L evaporated or 397 g dried skim	113 g cheese can replace 283 g (284 mL) milk	Only half the ration of milk should be replaced by cheese at any one time
Cheese	113 g
Eggs, fresh	3 only	14 g dehydrated egg can replace one fresh egg.
FRUITS:
Oranges or grapefruit juice	567 g	Vitaminized apple juice blended orange and grapefruit juice 1 orange or 1/2 grapefruit (fresh) can replace 113 g fruit juice.	113 g allowed per serving.
Canned tomatoes	454 g	Tomato juice.	May be used cold or hot as a vegetable, or combined with other foods in cooking.
Canned fruits	567 g	An equal substitution of fresh fruit may be made for any amount of canned fruit.	Canned and dried fruit ration allows for one serving of these fruits.
Dried fruits	142 g	57 g dried fruit can replace 113 g canned fruit or fresh fruit.	Dried fruits to be raisins, currants, figs, prunes, apples, pears, peaches, apricots.
VEGETABLES:
Potatoes	3.175 kg	An equal amount of sweet potatoes, canned potatoes or canned vegetables. 76 g dehydrated potatoes can replace 454 g fresh potatoes.	Fresh potatoes should be issued for at least the first 8 weeks of the voyage in the case of every ship leaving a port within the home trade limits, at anytime between the last day of September and the first day of May, and at any other time when they can be procured at a reasonable cost.
Onions	227 g	14 g dehydrated onions can replace 1/2 the fresh onions or 227 g of other canned or fresh vegetables can replace 227 g onions.	Fresh, stored or dried in season.
Canned or fresh	1.814 kg	28 g dehydrated can replace 227 g fresh or canned. 113 g dried can replace 227 g fresh or canned.	Use a variety of fresh, canned or dehydrated vegetables. Dried vegetables may be navy beans, lima beans, kidney beans, whole dried peas, split peas or lentils.
MEATS:
Fresh	3.175 kg	For each 227 g fresh meat, one of the following substitutions may be made: 170 g canned meat 151 g salt meat 170 g fresh fish 113 g canned fish 113 g dried fish 113 g bacon	The term "meat" includes all types. The weight of fresh is the weight including fat meat and bone before preparation for cooking. The weight of fresh fish is the gross weight before preparation for cooking. In ships with no refrigerator it is undesirable that reliance should be placed on fresh meat keeping in good condition for more than 15 days from the date on which it is taken on board.
CEREAL:
Flour	2.381 kg	680 g bread can replace 454 g flour.
Oatmeal	170 g (dry weight)	An equal quantity of one of the following: rolled oats, cracked wheat, rolled wheat, ready-to-serve cereals.	For the ready-to-serve cereals give special preference to those labelled on the package as whole grain.
Rice	170 g	An equal quantity (dry weight) of one of the following: Macaroni, spaghetti, barley, cornstarch sago, tapioca, cream of wheat noodles.
FATS:
Butter, Lard or Shortening	454 g 113 g		Includes cooking purposes.
SUGARS:
Sugar	794 g		Includes granulated, brown and icing. Includes cooking purposes
Jam	227 g	An equal quantity of one of the following: marmalade, honey, peanut butter.
Syrup	57 g	Molasses
BEVERAGES:
Tea	114 g	28 g coffee can replace 14 g tea.
Water .	45 L		For drinking, culinary and dishwashing
MISCELLANEOUS:
Cocoa or Chocolate	85 g
Salt	57 g
Pepper	7 g
Mustard	7 g
Spices	7 g		Includes all varieties of spices.
Flavourings	14 g		Includes all varieties of flavourings.
Baking powder	as required
Baking soda	as required
Biscuits	as required
Gelatine or Jelly Powder	as required
Sauces and Pickles	as required
Vinegar	as required
Yeast	as required

Ships' Crews Food and Catering Regulations

CRC, Vol. XVII, c. 1480

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