The Yacht Environment and Equipment

The yacht and the food areas have been specifically designed for excellent workflow. They have been designed to protect against contamination, and allow for easy access to cleaning and disinfection. Plus allow easy access to inspect for pests. The design will include good lighting so teams can inspect and also see properly to clean effectively.

There have been temperature control systems installed to provide good ventilation to keep good airflow. Ventilation extracts fumes, and steam reduces temperature and reduces condensation. 

The design and workflow of all areas have been implemented from stores to the galley to service. Take the time to walk your team around the yacht so they can see the bigger picture of how the linear workflow and design work from arrival on board to service to the guests or crew. 

Some key points to design include:

Walls are designed to be waterproof, hard wearing, easy to clean, smooth, light coloured and joints, if any are easily cleaned.

Floor surfaces are anti-slip, hard-wearing, waterproof and jointless or easy cleansed.

Your teams will be trained to report to you any damage or maintenance issues in their areas of work. As a supervisor, you will be required to check all food areas and equipment as part of your everyday observations.

The key standard requirements for equipment in food areas are as follows:

• Well designed and constructed,
• Easy to clean and disinfect,
• Smooth/waterproof/hard wearing,
• Suitable materials – not softwood,
• No crevices/recesses,
• Non-toxic/non-flaking,
• Non-tainting,
• Colour-coded, and
• Corrosion-resistant.