MLC FOOD HYGIENE REQUIREMENTS:
Under the MLC minimum requirements regulations, all Yacht Chefs and anyone handling food in the galley, Steward/esses and any crew handling or serving food are to be suitably qualified in Food Hygiene. Level II Food Safety is the minimum acceptable level for any crew processing or handling food on board.
The objective of this qualification is to prepare interior crew for employment on yachts, or to support a role in the food handling and catering. The objective of this qualification is to ensure that persons who are or will be employed in a food business, are provided with the knowledge and skills necessary to produce safe food. The Level 2 Award in Food Safety in Catering (QCF) is a qualification required by all interior staff working on leisure yachts and those who are preparing to work in the leisure yachting industry.