2006 Food Hygiene Regulations
If you are operating a commercial yacht in Europe you are deemed to be preparing food for customers and will have to comply with a new European regulation.
At its most stringent, this would require freezers on board and skippers to attend a food hygiene course. The RYA has negotiated a sensible compromise with its local Environmental Health Department which is a set of risk assessment guidelines to be carried on board (HACCP - Hazard Analysis Critical Control Points).
These guidelines, which can be adapted to suit your own circumstances and level of food preparation, take into account the close communal arrangement of life afloat with trainees, and sets out to address the practical food safety management requirements needed to comply with the food hygiene regulations.
For more in-depth information to help you develop your own food safety management system, it is recommended that you obtain a copy of the Food Standards Agency's free publication 'Safer Food, Better Business'. A copy is available on request from Environmental Health or from the FSA using the link above. From the link click on 'safety and hygiene' then 'safety publications'.