Ola S.
Head of Food Safety @Msc Cruise Management
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WORK HISTORY
Head of Food Safety @Msc Cruise Management
London, GB
Leads all parts of the ISO certified Food Safety Management System for all vessels in the MSC Cruises and Explora Journeys fleets.• Managing the development, enhancement and maintenance of food safety policies and training materials to meet the requirements of health authorities world-wide.• Coordinates with other shoreside departments regarding food supplies, food concepts, catering area design, catering equipment, and adding food safety content in auditing programs for personnel who travel to the vessels.• Ensures the fleet’s food safety management programs meets the requirements of ISO Performs HACCP assessments for all new food concepts, including writing variances.• Leads investigation of any potential foodborne illness outbreaks.• Developing and managing the budget to support food safety in the fleet and for the office staff.• Leading a team of food safety professionals from the London office and provides support to onboard Public Health Officers.• Assisting all cruise vessels with root cause analysis and corrective actions for any nonconformities identified during internal and external audits and inspections and apply lessons learned to the fleet.• Managing procedures onboard fleet vessels for any recalls of food products.• Ensure compliance with EU Healthy Gateways SHIPSAN, US Vessel Sanitation Program (VSP) and Brazil ANVISA food safety requirements.
EDUCATION
Stockholm University
Bachelor's degree, Common Law
ABOUT OLA S.
Ola Strandman – Head of Food Safety at MSC Cruise Management (UK) LimitedSenior food safety and public health professional with decades of experience in global food safety leadership within cruise and hospitality operations. Responsible for ensuring compliance with ISO and international food safety, public health, and regulatory frameworks across one of the world’s largest cruise organisations.Focus areas include the development, implementation, and continuous improvement of food safety management systems, including policies, training programmes, and HACCP-based risk assessments. This supports compliance with global health authority requirements while enabling safe, high-quality guest experiences.Works closely with multidisciplinary stakeholders, including shoreside functions, operational teams, and third-party certification bodies, to embed food safety into end-to-end operations – from catering concepts and supply chains to equipment design and onboard delivery.Committed to excellence in public health and food safety, with a structured, practical, and solution-oriented approach that supports continuous improvement and a strong compliance culture.
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