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Abstract
The high number of people moving around by ferries and cruise ships in conjunction with great amounts of food and potable water transported (occasionally overloaded) and consumed by passengers constitute a possible risk for communicable diseases. Another issue of equally great importance is the food handlers who come from diverse origin and have a different mentality, habits, and background. In this paper an attempt is made to present comparatively EU and US legislation that could be potentially applicable to passenger ships food premises and potable water supplies. Moreover, food and water related hazards, not currently covered by EU legislation, were assessed together with US legislation and other guidelines for cruise ships.
This paper was written for the SHIPSAN project, whose members include: Matthijs Plemp, Gloria Hernandez-Pezzi, Ada Hocevar Grom, Brigita Kairiene, Paul Mckeown, Nina Pirnat, Giuseppe Plutino, George Rachiotis, Tobias Riemer, Jelena Rjabinina, Clara Schlaich, Dalija Stasuviene, Corien Swaan, Carmen Varela Martinez, Loredana Vellucci, Ona Sokolova, and Georgia Spala.