Compliance & Regulations Questions
Answers to the most common compliance & regulations questions — from specialist practitioners with 20+ years of hands-on superyacht galley experience.
What SOLAS requirements apply to superyacht galleys?
SOLAS requirements applicable to superyacht galleys include:
- Fire suppression — a fixed automatic system above the cooking line is required on commercially operated vessels (typically CO2 or wet chemical)
- Extraction ventilation — mechanical extraction above cooking equipment is required, with rates specified by flag state regulations
- Gas elimination — most flag states encourage or require elimination of LPG for cooking. Induction is the standard alternative.
- Fire detection — heat and smoke detection in the galley is required
Requirements vary by flag state and vessel classification. We work with the vessel's surveyor and class to ensure compliance is built into the specification from the outset.
Is HACCP required on superyachts?
HACCP is increasingly required — and enforced — aboard commercially operated superyachts. Port health authorities in France, Spain, Italy, Greece and the United States inspect galley food safety practices and documentation. Failure to demonstrate HACCP-compliant practice can result in detention of the vessel or removal from charter certification.
In practice, HACCP compliance requires: calibrated temperature monitoring, documented temperature logs, written food safety procedures and a designated food safety officer (typically the head chef). Modern combi-ovens and blast chillers with built-in HACCP data logging simplify compliance significantly.