| Variances by Cruise Ships |
Cruise Ship:
Carnival Elation
Cruise Line:
Carnival Cruise Lines, Inc.
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VSP Operations Manual Section: 7.6.2.2.1
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Manual Requirement:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Request: Store hand sanitizer in the provisions alochol storage room. Packages must be distinctly marked and area must be clearly defined and separated.
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Status:
Approved
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Summary:Store hand sanitizer in the provisions alochol storage room.
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VSP Operations Manual Section: 4.4.1.2.1
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Manual Requirement:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Request: Exempt from the 8 hour requirement to conduct the first verbal interview with AGE close contacts due to communal restrooms. Allowed up to 16 hours to conduct the first interviews.
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Status:
Approved
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Summary:Exempt from the 8 hour requirement to conduct the first verbal interview with the close contacts of symptomatic acute gastroenteritis crew members.
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VSP Operations Manual Section: 5.3.4.1.4
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Manual Requirement:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Request: Use an alternative method of conducting disinfection (hyperchlorination) of the potable water system after dry dock.
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Status:
Denied
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Summary:Use an alternative method of conducting disinfection (hyperchlorination) of the potable water system after dry dock.
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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 the reference to children on the whirlpool spa and spa pool safety signs at the applicable adult-only RWF (Serenity deck, Cloud 9 Spa, open decks).
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Status:
Approved
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Summary:Remove the reference to children on the whirlpool spa and spa pool safety signs at the applicable adult-only RWF (Serenity deck, Cloud 9 Spa, open decks).
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VSP Operations Manual Section: 7.2.1.2.1
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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 preparation, food storage, or warewashing 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 the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods 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 potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods 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 that are transmissible through food.
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Request: Conduct a brief limited tour inside the main galley as part of an activity called ?Food Tasting? prior to dinner service.
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Status:
Approved
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Summary:Conduct a brief, limited tour prior to dinner service inside the main galley as part of an activity called ?Food Tasting."
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VSP Operations Manual Section: 7.2.1.2.1
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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 preparation, food storage, or warewashing 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 the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods 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 potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods 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 that are transmissible through food.
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Request: Conduct a brief and controlled galley tour and serve guests food prepared by the Chef in a designated location (Chef's Table).
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Status:
Approved
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Summary:Conduct a brief and controlled galley tour and serve guests food prepared by the Chef in a designated location (Chef's Table).
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VSP Operations Manual Section: 7.2.1.2.1
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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 preparation, food storage, or warewashing 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 the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods 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 potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods 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 that are transmissible through food.
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Request: Host a galley tour of main galley, storeroom provisions area and crew dining area (Behind the Fun).
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Status:
Approved
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Summary:Host a galley tour of main galley, storeroom provisions area and crew dining area (Behind the Fun).
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