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2. National laws or regulations or, in the absence of such laws or regulations, collective agreements between employers and workers, shall determine the vessels or classes of vessels which are to be regarded as seagoing vessels for the purpose of this Convention. Article 2 The following functions shall be discharged by the competent authority, except in so far as these functions are adequately discharged in virtue of collective agreements I (a) The framing and enforcement of regulations concerning food and water supplies, catering, and the construction, location, ventilation, heating, lighting, water system and equipment of galleys and other catering department spaces on board ship, including store rooms and refrigerated chambers ; (b) The inspection of food and water supplies and of the accommodation, arrangements and equipment on board ship for the storage, handling, and preparation of food; (c) The certification of such members of the catering department staff as are required to possess prescribed qualifications ; (d) Research into, and educational and propaganda work concerning methods of ensuring proper food supply and catering service. Article 3 1. The competent authority shall work in close co-operation with the organizations of shipowners and seafarers and with national or local authorities concerned with questions of food and health, and may where necessary utilize the services of such authorities. 2. The activities of the various authorities shall be duly co-ordinated so as to avoid overlapping or uncertainty of jurisdiction. Article 4 The competent authority shall have a permanent staff of qualified persons, including inspectors. Article 5 1. Each Member shall maintain in force laws or regulations concerning food supply and catering arrangements designed to secure the health and well-being of the crews of the vessels mentioned in Article 1. 2. These laws or regulations shall require—(a) The provision of food and water supplies which, having regard to the size of the crew and the duration and nature of the voyage, are suitable in respect of quantity, nutritive value, quality and variety; (b) The arrangement and equipment of the catering department in every vessel in such a manner as to permit of the service of proper meals to the members of the crew. Article 6 National laws or regulations shall provide for a system of inspection by the competent authority of — (a) Supplies of food and water ; (b) All spaces and equipment used for the storage and handling of food and water (c) Galley and other equipment for the preparation and service of meals ; and (d) The qualification of such members of the catering department of the crew as are required by such laws or regulations to possess prescribed qualifications.

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