The content on this website is gathered from the United States Public Health and other internationally accredited food and health services for informational and educational purposes, not for diagnosing or preventing any disease.
I have worked in the cruise industry for over twenty-five years in the hotel department, first with Premier Cruise Line and then with Disney Cruise Line. My wife, who is my assistant writer, has worked for 22 years in the housekeeping department with Royal Caribbean Cruise Line. I received the highest training and awards in food safety and sanitation as a chef. This, plus the COVID-19 outbreak experience, has urged me to share my knowledge about the health benefits and the safety of the foods that we consume daily. This comprehensive cruise industry experience has shaped our career and awareness of living a very healthy life.
On the cruise ship, we are always prepared for the United States Public Health. They can visit us anytime while we are in any US port for a sanitation inspection. The hotel department is their main focus, but others are inspected as well. The ship’s passing score must be 85% or above. If the ship does not get the required score, they are considered a failure. Therefore, a reinspection will be scheduled within the next few days. Managing these inspections successfully requires extensive cruise industry experience.
This is one of the most critical times on every cruise ship, where food safety is concerned. “HCCAP” Hazard Analysis and Critical Control Point is a management system that uses CCPs to identify and prevent food safety hazards. It must be maintained at all times. HACCP addresses and prevents biological, chemical, and physical hazards throughout the food production process. With my cruise industry experience, I can attest to its importance.
Throughout my time working on the cruise ship, I have only experienced one public health failure. I cannot forget these moments when we had to clean and sanitize the galleys and dining rooms over and over for a week straight. The deck guys had to scrub the outer decks night and day until we were reinspected. Even though we passed with high scores, written warnings were issued to two officers and several crew members. The rest of the inspections were excellent, particularly when I switched to the Disney Cruise. They became available in 1998. My valuable cruise industry experience ensured continued excellence and compliance.
Read more: https://www.homecleanfood.com/why-cruise-ship-food-is-more-clean-and-sanitary/22/