HACCP
HACCP (Hazard Analysis and Critical Control Points) is a systematic, science-based food safety management approach that identifies and controls food safety hazards throughout the preparation process.
What is HACCP?
HACCP — Hazard Analysis and Critical Control Points — is a preventive approach to food safety identifying physical, chemical and biological hazards in food production and implementing controls to prevent illness or injury. It is the international standard for food safety management in commercial kitchens worldwide.
HACCP in Superyacht Galleys
Flag states and classification societies increasingly require HACCP-compliant food safety management aboard commercially operated superyachts. In practice, HACCP compliance requires:
- Temperature monitoring at all critical control points — refrigeration, cooking and chilling
- Written food safety procedures covering receiving, storage, preparation, cooking, cooling and service
- Documented temperature logs and cleaning schedules
- A designated food safety officer — typically the head chef
Equipment Implications
Modern blast chillers and combi-ovens from Rational and Unox incorporate HACCP data logging, recording time-temperature profiles for every cycle. When specifying equipment for a commercially operated superyacht, HACCP logging capability should be a selection criterion.
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This definition was written by Abraham Stones, drawing on 20+ years of superyacht galley design, specification and procurement experience.
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