Attention to food safety is important in any kitchen, but especially so on cruise ships, where quarters are tight, the clientele is captive, and publicity of past outbreaks on other liners might have passengers on edge. To guard against food safety breaches, Queen Mary 2, the world’s largest ocean liner, strives to keep its eight kitchens immaculate, says executive chef Jean-Michel Zimmermann. Two sanitation officers report to him. They oversee a staff of 85 dishwashers, pot washers ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com