The chief executive of luxury cruise line Silversea has spoken out following a health inspection report which revealed failings onboard Silver Shadow.
A report by the Centers for Disease Control and Prevention (CDC) revealed a number of cleanliness and signage violations, as well as highlighting an “organised effort” by staff to remove more than 15 trolleys of food to avoid inspection by health officers.
Enzo Visone, chief executive of the line, said the “unusually low score” had given “great cause for concern”.
Additional training has been introduced for all food handlers, supervisors, butlers, cooks, waiters and bar staff – which also highlighted that no food or food equipment is permitted in cabins or non-designated areas.
The line has also introduced an anonymous call system so that members of staff can report failings to managers.
Visone said: “At Silversea Cruises we pride ourselves on providing the best quality services to our guests.
“Since the preliminary report was given to us, a full investigation has been carried out into the circumstances which led to this unsatisfactory result and a number of steps have been taken to ensure that the standards of food hygiene, in particular, are of the highest order.
“The other issues contained in the report have been rigorously dealt with as well. Our investigation has included the involvement of an external sanitation consultant travelling on board the ship and our own managers working through every aspect of the USPHS report to ensure full compliance.”
He added: “There will be a further inspection by the USPHS before the Silver Shadow leaves Alaskan waters at the end of August, which we welcome as we believe and trust the results of any follow up inspection will demonstrate Silversea’s commitment to maintain the best standards in sanitation and hygiene on board its fleet.”
Visone also sought to clarify the report’s findings that food and kitchen utensils had been hidden to avoid inspection.
He said the unannounced inspection occurred at the end of a breakfast period where pots and pans were on work stations and items to return to galleys were on trolleys.
He said staff tried to remove all trolleys and any items not in fridges and place them in cabins out of the way. He admitted that it should not have happened and that the actions were against company policy.
This is a community-moderated forum.
All post are the individual views of the respective commenter and are not the expressed views of Travel Weekly.
By posting your comments you agree to accept our Terms & Conditions.