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