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We just got off the Crown Princess last Saturday. We were extremely worried about catching noro on board, but were ok. There did not seem to be any outbreaks that week. We used Veripur Hand Sanitizer Moisturizer throughout the week, which stays on your hands for 4 hours.
Hey Teddy, what did you observe in the Horizon Court?
1) Were the tables pre-set with silverware, coffee cups, tumblers when you arrived? Were the tumblers/cups upside down on the "clean" table?
2) Did the staff who bussed the tables wash/sanitize their hands before they reset the tables with "clean" utensils?
3) Were any of the staff wearing the "magic gloves" and if so, did they ever change them?
Just curious if Princess has improved. From my observations in the past, the Horizon Court is a hotbed of opportunities for cross-contamination due to Princess' sub-standard food service sanitation practices.
I wonder if through all of these threads on CC, under each of the different cruise lines, with all of the information posted, how many people know the difference between a virus and a bacteria. I also wonder if people understand that the protein that is the norovirus is not destroyed by anti bacterial agents.
It still surprises me that people think Princess is not doing the right or correct things about trying to remove the virus. Now that may be the case, or it may not be, but conjecture is never the best way to prove a point. Yet, making conjectures seems to be very Americana.
I heard someone say once that we often live by this statement, "I know what I know. I believe what I believe. Don't confuse me with the facts or the truth."
I think it is time that moderators put this issue as a sticky to which people can reply, like they did with the smoking policy discussion. This topic just goes round and round and round and gets no where.
This is an excellent idea! Hope the moderators agree.
Costa Carla C '77 The Big Red Boat 9/86 For 16 years we paid to send our son all over the globe!! Ocean Princess 9/02-Alaska Celebrity 9/03-Caribbean Dawn Princess 3/04-Caribbean Grand Princess 9/04-Canada/New England Star Princess 3/05-Caribbean Norwegian Dawn 9/05-Caribbean Golden Princess 4/06-Caribbean Crown Princess 9/06-Caribbean Diamond Princess 4/07-Mexico Crown Princess 9/07-Caribbean Crown Princess 4/08-Caribbean Caribbean Princess 9/08-Canada/New England Caribbean Princess 3/09-Caribbean Caribbean Princess 9/09-Canada/New England Emerald Princess 9/10-Caribbean Golden Princess 9/11-Alaska Commodore - Princess Academy 1/12 Crown Princess 2/12-Caribbean Crown Princess 10/12-Europe Caribbean Princess 9/13-Canada/New England Caribbean Princess 10/14-Caribbean
All the water in the world can't sink a ship unless it gets inside.
Despite the decrease in 2007, norovirus was still the leading cause of reported outbreaks and outbreak-related illnesses. Norovirus contamination can occur before the point of food preparation and service, as indicated by recent multistate and international norovirus outbreaks associated with oysters, raspberries, and delicatessen meat (6--8). The large number of norovirus foodborne outbreaks indicates a need for continued attention to preventing food contamination by food employees who come into contact with ready-to-eat foods. Norovirus outbreaks are thought to largely result from contamination of food via the unwashed or improperly washed hands of food workers shedding norovirus in their stools. Enhanced food safety training for food employees that work with ready-to eat foods, and the presence of a certified food protection manager in food service and retail establishments, as recommended by the Food and Drug Administration's (FDA) Food Code,** might help to reduce the number of outbreaks and outbreak-related illnesses resulting from contamination in food service establishments, if adopted by all states and territories. To date, 49 of 50 states and three of six U.S. territories have adopted codes patterned after versions of the FDA Food Code (9), but the specific components of individual state regulations vary.