The crew dining area was identified as the primary area of congregation for the crew; passengers did not have access to this part of the ship. The earliest laboratory-confirmed COVID-19 cases in crew members occurred in food service workers; 15 of the 20 confirmed cases in crew members occurred among food service workers who prepared food for other crew members and passengers, and 16 of the 20 cases occurred among persons with cabins on deck 3, the deck on which the food service workers lived (Table). Until February 6, no mechanism for systematic testing was implemented; only crew members who visited the medical clinic with symptoms were tested, and information on the total number of tests administered is not available.The cruise ship company administered a questionnaire to all crew members on February 3, at which time three crew members reported subjective fever. A second survey of crew members was conducted on February 9, at which time fever was reported by 31 crew members, 20 (65%) of whom were food service workers.