Food and health onboard

A ship at sea is a remote and self-contained environment where the quality of food, water, and medical provision can directly affect safety — not just welfare. MLC 2006 Title 3 sets minimum standards for food and accommodation; STCW certifies the cook who prepares it; WHO and IMO guidance governs water quality and the medical chest. Understanding what seafarers are entitled to, what the medical kit contains, and when to call Telemedical Assistance is practical knowledge that every crew member benefits from.

MLC food and accommodation rights

MLC 2006 Regulation 3.2 and Standard A3.2 set the legal floor for shipboard catering:

• Food and potable water are provided free of charge — no deduction from wages is permissible except where specifically authorised in the SEA for voluntary extras.
• Food must be of sufficient nutritional value, quantity, and quality, taking into account cultural and religious dietary requirements.
• The ship's cook must hold a certificate of qualification where required by the flag state under STCW Regulation III/6 (cook certification, introduced in the 2010 Manila Amendments) or the relevant national standard.
• Periodic inspections of food stores and preparation areas must be conducted by the master or a designated officer — inspection results must be recorded.
• Complaints about the quality or quantity of food are a legitimate use of the onboard complaint procedure under MLC Regulation 5.1.5.

See food and accommodation rights for the full MLC breakdown and the complaint pathway.

Cook certification under STCW

STCW Regulation III/6 (as amended by the 2010 Manila Amendments) requires ship's cooks on seagoing vessels with a complement of 10 or more to be certified by the flag state. The STCW Table A-III/6 sets out the minimum standard of competence: food and catering knowledge, nutrition, food hygiene, food storage, and provisions accounting. Certification typically requires a period of practical sea service as an assistant cook plus a flag-state-approved training course. Vessels with an uncertified cook — or no designated cook — are in potential breach of MLC Standard A3.2(3). This is a PSC inspection item.

Water quality at sea

The WHO Guide to Ship Sanitation (3rd ed., 2011) and SOLAS Chapter II-1 Regulation 52 cover potable water management on vessels. Key points:

• Ships must maintain potable water free from contamination — this includes maintaining chlorine residual in tanks and regular testing.
• Freshwater generators (evaporators) that make potable water from seawater must not operate within ports, in polluted coastal zones, or within defined distances of sewage outfalls.
• Bunkered freshwater should be tested for bacterial contamination and chlorine levels before use.
• A water quality log is required under SOLAS; this is accessible to PSC inspectors and to crew on request.
• If water quality is suspect (smell, colour, or taste abnormal), report immediately to the chief officer. Bottled water should be available in the medical chest for drinking during a water contamination event.

Shipboard medical kit and categories

Most deep-sea vessels carry a Category A medical chest, stocked to the requirements of the International Medical Guide for Ships (IMO/WHO) and the flag state's national list. Category A kits include:

• Medicines: analgesics (oral and injectable), antibiotics, anti-emetics, antifungals, corticosteroids, cardiac medications, antihistamines, antidiarrhoeal agents, antihypertensives, and controlled drugs under flag-state licence.
• Surgical equipment: suture materials, scalpels, scissors, forceps, syringe sets, IV cannulae and giving sets, urinary catheters, and wound dressings.
• Diagnostic equipment: stethoscope, sphygmomanometer, thermometers, pulse oximeter, blood glucose meter, urine test strips, and an automated external defibrillator (AED).
• Immobilisation: cervical collar, limb splints, stretcher, and spinal board for trauma management.

See shipboard medical kit referencefor the full category list. Personal prescription medications are the seafarer's own responsibility — bring enough for the contract plus a 4-week buffer.

Common onboard illnesses

• Gastroenteritis — the most frequent onboard illness; spreads rapidly in a closed catering environment. Management: oral rehydration, rest, and meticulous hand hygiene. A galley norovirus outbreak on a vessel at sea is a major operational problem — early reporting to the chief officer matters.
• Upper respiratory tract infection (URTI) — common during crew changes, port calls, and during temperature cycling between hot decks and cold air-conditioned accommodation. Rest, fluids, and symptomatic relief are the standard approach.
• Skin infections in tropical heat — heat rash (miliaria), fungal infections (tinea pedis, tinea cruris), and infected abrasions are common in hot, humid trades. Prevention: moisture-wicking clothing, antifungal powder in boots, prompt cleaning of any skin break. Most Category A kits carry topical antifungals and antiseptics.
• Chemical dermatitis — contact with petroleum products, cleaning chemicals, and epoxy paints causes contact dermatitis on exposed skin. Nitrile gloves and barrier cream are the prevention; topical corticosteroids are in the medical kit for established reactions.
• Back and musculoskeletal injuries — the most common work-related injuries on cargo vessels; typically from manual handling and maintenance work. Task-specific risk assessments and correct manual handling technique reduce incidence. Ibuprofen and paracetamol are available in the kit; more serious injuries require TMAS consultation.

TMAS — when and how to use it

Telemedical Assistance Services provide shore-based physician advice by radio or satellite communication. The TMAS number is posted in the medical room and in the master's standing orders. Call TMAS when:

• An illness or injury is beyond the ship's medical kit and the knowledge of the person managing it.
• A crew member's condition is deteriorating and you are unsure whether to divert the vessel.
• You need advice on administering a controlled drug from the medical chest.
• A crew member has a pre-existing condition that is worsening.

The WHO International Medical Guide for Ships recommends calling TMAS early — not as a last resort. Most situations benefit from professional guidance before they become emergencies.

Frequently asked questions

• What are my food rights under MLC 2006?

  MLC 2006 Regulation 3.2 requires shipowners to ensure seafarers have access to good quality food and drinking water, provided free of charge. Standard A3.2 elaborates: food must be sufficient in quantity, nutritional value, and quality; must take into account seafarers' different cultural and religious backgrounds; and must be appropriate for the trade area and voyage duration. The ship's cook must be appropriately certified. The ship's master or a designated officer must conduct periodic inspections of food stores, preparation areas, and dining facilities.

• What is a TMAS and when should I use it?

  Telemedical Assistance Services (TMAS) are shore-based medical advisory centres that provide 24/7 medical guidance to ships by radio or satellite communication. Under IMO MSC.1/Circ.960 guidance (and national requirements in many flag states), vessels on international voyages should have access to a TMAS. The contact details should be posted in the medical facility or with the master. TMAS is the first call for any illness or injury that exceeds the ship's medical kit and the medical officer's capability — before deciding whether to divert the ship for a medical evacuation.

• What is a PEME and what does it test for?

  Pre-Employment Medical Examination (PEME) is a comprehensive medical assessment conducted at an approved clinic before joining a vessel. It goes beyond the STCW Regulation I/9 medical fitness certificate — which confirms fitness to perform safety duties — to test for conditions that may deteriorate during a contract in an environment without immediate medical access. Typical PEME tests: full blood panel (including liver and kidney function), ECG, vision and colour perception, hearing, chest X-ray, blood pressure, BMI, urinalysis, and drug and alcohol screening. Some companies and flag states also require HIV testing, hepatitis serology, and tropical disease screening depending on the trading area.

• What is the difference between a Category A, B, and C medical kit?

  Category A kits are for vessels on voyages of more than 3 days from a port with medical facilities — they contain the most comprehensive medicines, surgical instruments, and medical equipment. Category B kits are for shorter voyages in relatively sheltered waters with reasonable access to shore-based care. Category C kits cover very short coastal voyages. The applicable category is determined by the vessel's trading area and is specified by the flag state under SOLAS Chapter II-2 and the International Medical Guide for Ships (WHO). Most deep-sea vessels carry Category A.

Primary sources

• · ILO — MLC 2006 Regulation 3.2 and Standard A3.2 (food and catering)
• · IMO — STCW Regulation III/6 and Table A-III/6 (cook certification)
• · WHO — Guide to Ship Sanitation (3rd edition, 2011) — water quality and hygiene
• · IMO — STCW Regulation I/9 (medical fitness standards for seafarers)

See also

• · Food and accommodation rights (MLC 2006 Title 3)
• · Shipboard medical kit reference
• · What to pack — personal medicine kit
• · Fatigue management
• · Mental health support at sea
• · On-board complaint procedure
• · MLC 2006 overview
• · Welfare helplines
• · STCW overview

Disclaimer.General practical information only — not medical or legal advice. Medical kit requirements vary by flag state and vessel type. For medical emergencies at sea, call TMAS and follow the master's standing orders. For rights issues, contact your union or welfare helpline.