Two of the earlier maritime Conventions revised by the MLC, 2006, are the Food and Catering (Ships’ Crews) Convention, 1946 (No. 68), and the Certification of Ships’ Cooks Convention, 1946 (No. 69). Convention No. 68 required the provision of food and water supplies which, having regard to the size of the crew and the duration and nature of the voyage, were to be suitable in respect of quantity, nutritive value, quality and variety; and the arrangement and equipment of the catering department in every ship in such a manner as to permit the service of proper meals to the members of the crew. Convention No. 69 required ships’ cooks to hold a certificate of qualification based on successful completion of an examination prescribed by the competent authority including both practical and theoretical tests on food preparation and the handling and storage of food on board ship. The Guidelines will also be valuable for those States who have ratified Conventions Nos 68 and 69 but have yet to ratify the MLC, 2006