The Future of Food Safety on Board Superyachts

Richard Sprenger, Chairman of Highfield Qualifications, has recently collaborated with the Maritime Food Authority (MFA) in the development of a new Manager in Charge for Luxury Yachts Program.

Launched in April 2020, the MFA’s mission is to bring food safety standards on board superyachts in line with best practice ashore. Preparations of the new Manager in Charge for Luxury Yachts Program long preceded the COVID-19 outbreak, but as the superyacht industry adapts to a new kind of normal, improvements in food safety and infection control could be one of the most critical steps forward.

Read the full interview with Richard in Onboard Online here.

One thought on “The Future of Food Safety on Board Superyachts

  1. Excellent writing!
    You are completely right, Food handling alludes to schedules in the planning, dealing with and capacity of food intended to forestall foodborne ailment and injury. From ranch to industrial facility to fork, food items may experience quite a few wellbeing perils during their excursion through the production network. Safe food dealing with practices and techniques are accordingly carried out at each phase of the food creation life cycle to check these dangers and forestall mischief to shoppers.

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