Table 6 Inspection practices which had statistical significant difference among the four categories of grouped countries and old and new EU Member States
From: Hygiene inspections on passenger ships in Europe - an overview
| Â | Â | p-value | ||
|---|---|---|---|---|
Subject area | Question | Priority groups | Old versus new Member States | Regional versus National Authorities |
Hygiene issues that the authorities have the power to inspect | Food safety | 0.049 | Â | Â |
| Â | Accommodation spaces | Â | 0.01 | Â |
| Â | Housekeeping | Â | 0.032 | Â |
| Â | Air handling and ventilation | Â | 0.043 | Â |
Legislation applied during inspections | National legislation or regulations or guidelines for land based premises also applicable to cruise ships and ferries | 0.051 | Â | Â |
Legislation related to obtaining a permit for food premises | National legislation or regulations or guidelines for land based premises also applicable to cruise ships and ferries | Â | 0.059 | Â |
Laws that the authorities have the power to apply on an international voyage | National legislation for land based establishments | Â | Â | 0.051 |
Port-to-port communication | No port-to-port communication among the national port authorities | 0.037 | Â | 0.001 |
Standardised inspection forms | Standardised inspection forms (checklists) are used during the inspections | 0.012 | Â | Â |
Collection and analysis of inspection results | Inspection results are collected and centrally analysed | 0.011 | 0.02 | Â |
Critical enough issues to issue an order that a ship does not sail | There are sanitation issues that are considered critical enough to issue an order that a ship does not sail | Â | Â | 0.05 |
Gaps in hygiene inspections | Reported gaps on hygiene issues | 0.04 | Â | Â |