Fill in the gaps with the correct tense in the passive or active voice of the verb in capital letters.
Dear Master,
We find the incident you DESCRIBE alarming and are seriously concerned about the sanitary conditions on your vessel. New food provisions DELIVER in the next port of call and, furthermore, an HACCP food inspector, accompanied by the local agent, will come on board for an inspection. Keep in mind that our company deals with food and fresh water safety and hygiene issues based on a HACCP system (Hazard Analysis and Critical Control Point). You REQUEST to give this person full access to all accommodation spaces.
Please take note of the following guidance that you must adhere to, for your information and reference:
MLC 2006, Minimum Requirements Regulations, Part 8, Provisions covering food and catering for seafarers working on merchant ships2.
-The shipowner and Master must ensure food PROVIDE on the ship which NOT CONTAIN anything which is likely to cause sickness and is unfit for consumption.
-The Master, or an authorized person, MUST MAKE weekly inspections of the supplies of food and water to check compliance with regulations 34 and 35 (Regulation 34: Provision of food and drinking water, Regulation 35: Organization and Equipment of the Catering department).
-Safe temperatures for cold stores GENERALLY/ CONSIDER to be minus 18oC or colder for freezer cabinets. In freezer units, the combination of high humidity and fluctuating temperatures (warmer than minus 10oC) accelerate mould and other spoilage bacterial growth. Fluctuating temperatures MAY/ALSO/CAUSE an accumulation of ice deposits.
-Although fridges and freezer cabinets SHOULD MAINTAIN according to the ship’s planned maintenance system, cooks and others working in the galley should regularly check the conditions of door seals and closing devices as well as routinely monitor temperatures.
-Food SHOULD/ ALWAYS COVER or wrapped to prevent cross contamination and absorption of odour.
