The MLC, 2006 requires that all cooks with responsibility for food preparation be trained and qualified for their position on board the ship. Anyone who handles food (such as servers, steward utility personnel, etc.) must be trained or instructed in food, personal hygiene, galley sanitation, and handling and storage of food on board. Cooks involved in food preparation, handling of food, and/or the maintenance of food service areas must have successfully completed an approved training course that covers practical cookery, nutrition, food and personal hygiene, food storage, stock control and environmental protection, and catering health and safety, in compliance with the provisions of Regulation 3.2 of MLC, 2006. (Reference: MLC, 2006 §3.2, MI-118 §5.23, and RMI MN-7-044-1, §15.3.3 and §15.3.4).