CDC - Vessel Sanitation Program - Complete list of Variances by Vessels

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List of Variances for Cruise Ship

Variances by: Section | Cruise Ships

Cruise Ship: Diamond Princess
Cruise Line: Princess Cruises

VSP Operations Manual Section: 7.3.2.1.7

Manual Requirement: Fish and Molluscan Shellfish Sources: (1) Fish that are received for service shall be commercially and legally caught or harvested or otherwise approved for service by the VSP. (2) Molluscan shellfish that are recreationally caught may not be received for service. (3) Molluscan shellfish shall be obtained from sources according to law and the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish or equivalent standards; and received in interstate commerce shall be from sources that are listed in the FDA Interstate Certified Shellfish Shippers List or equivalent foreign certified shellfish listing.

Request: Variance to receive, prepare and serve recreationally caught fish, following a strict protocol detailing critical control points, and documenting compliance by person catching fish, guide, and ship's staff.

Status: Approved

Summary:
Variance to receive, prepare and serve recreationally caught fish, following a strict protocol detailing critical control points, and documenting compliance by person catching fish, guide, and ship's staff.

VSP Operations Manual Section: 7.2.1.1.1

Manual Requirement: Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge of the food operations on the vessel shall demonstrate to the VSP knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge by compliance with these guidelines, by being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program, or by responding correctly to the inspector's questions as they relate to the specific food operation.

Request: To conduct a "Chef's Table" galley tour and presentation. This tour will be held during galley operations but between services. Passengers will receive a handwashing demonstration and be montitored for handwashing and closely escorted while in the galley. Precautions will be taken to ensure personnel who are ill or their cabin mates will not participtate.

Status: Approved

Summary:
Approval to conduct a "Chef's Table" galley tour and presentation. This tour will be held during galley operations but between services. Passengers will receive a handwashing demonstration and be montitored for handwashing and closely escorted while in the galley. Precautions will be taken to ensure personnel who are ill or their cabin mates will not participtate.