Following the introduction of the Maritime Labour Convention 2006 to the yachting industry there have been a number of new certification requirements for crew.
As of the 7 August 2014 all unqualified chefs on board "commercial" vessels who cook for 10 or more crew will be required to hold an official Ship’s Cook Certificate in addition to their Food Safety Certificate. This relates to all vessels to which the MLC code applies and to chefs who do not hold certification recognised by their flag state.
At present, the Ship’s Cook Certificate requires unqualified chefs to undergo a six-month-long course which, as with much of the MLC 2006, is aimed at the commercial industry and is designed to ensure that chefs cooking for crew have a set standard of food quality and hygiene on board. Because of the apparent unsuitability for the superyacht industry, because of the standard of chefs usually employed and length of the course, the Maritime and Coastguard Agency (MCA) is currently in discussions with the Professional Yachting Association (PYA) to find an alternative before the implementation date.