| Variances by Cruise Ships |
Cruise Ship:
Viking Vela
Cruise Line:
Viking Ocean Cruises Ltd
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VSP Operations Manual Section: 6.8.1.1
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Manual Requirement:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (1) Do not use these facilities if you are experiencing diarrhea, vomiting, or fever. (2) No children in diapers or who are not toilet trained; (3) Shower before entering the facility; (4) Bather load #. For children?s RWF safety signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Request: Remove reference to children and children in diapers from recreational water facility safety signs.
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Status:
Approved
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Summary:Remove reference to children and children in diapers from recreational water facility safety signs.
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VSP Operations Manual Section: 7.1.1.2
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Manual Requirement:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food areas; (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with these standards; (4) Food employees are effectively cleaning their hands; (5) Employees are observing food as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking TCS/PHF, being particularly careful in cooking food known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool TCS/PHF that is not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat food of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases transmissible through food.
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Request: Provide basic culinary classes for guests at The Kitchen Table.
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Status:
Approved
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Summary:Provide basic culinary classes for guests at The Kitchen Table.
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VSP Operations Manual Section: 7.2.5.2.1
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Manual Requirement:
Ensure cooked TCS/PHF is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Request: Treat cooked rice intended for producing sushi, nigiri, and sashimi as non-potentially hazardous food.
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Status:
Approved
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Summary:Treat cooked rice intended for producing sushi, nigiri, and sashimi as non-potentially hazardous food.
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VSP Operations Manual Section: 11.2.2.1.2
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Manual Requirement:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Request: Disinfect specific shower heads in LivNordic Spa using hot water every three months on turn-around days.
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Status:
Approved
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Summary:Use hot water to disinfect specific shower heads.
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