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A program developed by the CDC to assist the cruise ship industry in preventing and controlling the introduction, transmission, and spread of gastrointestinal illnesses on cruise ships.

A set of guidelines and inspections carried out by the U.S. Public Health Service to ensure cruise ships maintain high sanitation and health standards, especially regarding food and water safety.

A management system that addresses food safety through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution, and consumption.

A comprehensive strategy designed to prevent and minimize the impact of infectious disease outbreaks aboard cruise ships through procedures like vaccination, sanitation, and passenger screening.

An international standard that specifies the requirements for a food safety management system, integrating the principles of the Hazard Analysis and Critical Control Point (HACCP) system.

An international maritime treaty which sets minimum safety standards in the construction, equipment, and operation of ships, including those for sanitation and health, to ensure the safety of passengers at sea.

Systems onboard cruise ships that manage environmental aspects, including waste management, air and water pollution control, and energy efficiency, ensuring cleanliness and sanitation standards are met.

Protocols and procedures implemented on cruise lines to prevent and manage outbreaks of Norovirus, including strict sanitation practices, quarantine measures, and effective communication with passengers and crew.

The practices aimed at preventing Legionella bacteria growth and spread in cruise ship water systems through water system management, temperature control, and regular testing.