Assessment of hygiene standards and Hazard Analysis Critical Control Points implementation on passenger ships

Abstract

The level of hygiene on ferries can have impact on travellers' health. The aim of this study was to assess the hygiene standards of ferries in Greece and to investigate whether Hazard Analysis Critical Control Points (HACCP) implementation contributes to the hygiene status and particularly food safety aboard passenger ships. Hygiene inspections on 17 ferries in Greece were performed using a standardized inspection form, with a 135-point scale. Thirty-four water and 17 food samples were collected and analysed. About 65% (11/17) of ferries were scored with >100 points. Ferries with HACCP received higher scores during inspection compared to those without HACCP (p value <0.001). All 34 microbiological water test results were found negative and, from the 17 food samples, only one was found positive for Salmonella spp. Implementation of management systems including HACCP principles can help to raise the level of hygiene aboard passenger ships.

Keywords:

• HACCP
• passenger ship
• food; ferry
• hygiene
• scoring

Acknowledgements

This work was funded by the Department of Hygiene and Epidemiology of the University of Thessaly. We extend thanks to Dr. A. Kavagia for contributing to the study and to the staff of the Peripheral Laboratory of Public Health University of Thessaly. We also wish to thank all the masters and crews of ferries for their co-operation in the surveys.