Health Procedures

We have continued to develop and introduce comprehensive health standards that go beyond regulatory requirements to help protect the health of our guests, crew and port employees. These standards are implemented and enforced by each of our brands and the port facilities that we own and operate (i.e. Puerta Maya, Cozumel, Mexico; Grand Turk Cruise Center, Turks & Caicos Islands; Amber Cove Cruise Center, Puerto Plata, Dominican Republic and Mahogany Bay Cruise Center, Roatán, Honduras).

The following is a summary of procedures adopted to protect health on board and ashore:

  • Requesting ill guest and crew to report relevant symptoms immediately and asking them to recuperate in their cabins until these subside, to help reduce the spread of any illness of public health concern.

  • Ensuring ready access to public health specialists and comprehensive medical and health services to deal with outbreaks and other health emergencies. This includes ensuring arrangements are in place to provide additional medical and public health personnel.

  • Communicating well-established good hand hygiene practices and other infection control measures to guests, crew and port employees. This includes specific public health training for crew and port staff on implementing our procedures.

  • Promoting of guest, crew, and port employees health by ensuring hand washing facilities and hand sanitizers are made readily available and encouraging their frequent use.

  • Preventing the potential spread of illnesses via contaminated environmental surfaces by carefully managing all cleaning operations throughout the ship. For ship and port operations, we ensure the regular cleaning and sanitizing of frequently contacted hand touch surfaces such as door handles, hand rails, tables, and elevator buttons.

  • Managing housekeeping and laundry operations to follow best practices including cleaning/disinfection and infection control in cabins, public areas, crew areas, and within laundry operations on our ships.

  • Managing air handling systems and air conditioning to help ensure safe indoor air quality.

  • Managing of food safety and hygiene through comprehensive shore-based and onboard processes and systems. These include

    ensuring safe food sourcing and protecting food safety from delivery through storage, preparation, cooking, and final service. Managing of food safety is based on the principles of Hazard Analysis and Critical Control Point (HACCP) which is an internationally recognized best practice system.

  • We similarly protect water safety throughout production, storage, and distribution to the final consumer.

  • Managing onboard child activity centers and facilities to help prevent the spread of childhood illnesses.

  • Managing recreational water facilities including the quality of water and safety of swimming pools, spa pools, and other leisure


  • Managing the public health standards in onboard beauty spas, salons, gyms, and other guest and crew facilities.

  • Managing the prevention and control of pests using an Integrated Pest Management (IPM) approach.