to the guidelines provided for hygienic- sanitary safety, as provided for in the aforementioned Regulation. The obligation for Food Business Operators (FBOs) is to notify the Competent Authority (Local Health Authority - ASL) of the commencement, succession, modification, or cessation of any activity related to the production, processing, transportation, distribution, sale, and serving of food products. This notification is required to ensure the monitoring and control of food-related activities and to guarantee the safety of products intended for human consumption. As of January 1, 2010, “commercial” pleasure craft, that is, those used for charter and rental, must also comply with Regulation (EC) No. 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs. This regulation requires all those involved in any activity related to the production, processing, marketing, and distribution of food to implement a system capable of identifying, preventing, and controlling hazards that could compromise food safety. This system is called H.A.C.C.P., which stands for Hazard Analysis and Critical Control Points, and it is used in all types of food-related activities, with the exception of primary production62. 10.2 In flight catering Although it is considered that maritime catering presents, in comparison to the subsequently developed aeronautical catering, a distinct and more complex organizational structure, linked to the longer duration of maritime transport and the necessity to supply the vessel with a sufficient quantity of provisions for the entire duration of the voyage, certain scholars argue that aeronautical catering constitutes the most widespread form of catering, given that the limited availability of space onboard aircraft compels air carriers to procure pre-cooked meals. 62 The following categories are required to comply with this obligation: Ships used exclusively for charter for tourism purposes; Pleasure craft used for charter; Pleasure craft leased out that offer boat & breakfast services or floating restaurant services, when breakfast is served or meals are prepared on board by staff employed by external catering companies or by Skippers, Captains, or Hostesses paid by amateur sports associations. Exempt from this obligation are: Units where the kitchen is used exclusively by the owners or their family members, with only occasional guests. However, the above-mentioned pleasure craft that make use — even occasionally — of kitchen (food preparation and serving) and/or bar services must submit a notification via the SCIA health procedure (Certified Notification of Commencement of Activity) to the competent USMAF (Maritime, Air and Border Health Office), namely the one in the port where the vessel is habitually docked. Each vessel must therefore have a self-control manual that outlines the hygiene procedures to be followed during the various stages of food handling, along with any required checks and relevant records to be kept.Kitchen staff, as well as personnel responsible for serving meals, are also required to attend specific H.A.C.C.P. training courses appropriate to their role. In the Lazio region, these courses are mandatory under Regional Council Resolution No. 825/09 and must last no less than 6 hours for food handlers, and no less than 20 hours for business owners/managers and those responsible for HACCP procedures (e.g., Skippers, Captains, shipowners, etc.). 55 ITALY, FOOD, CONTRACTS
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