Food Safety Inspectors want entry to your A/C now
Join Date: Oct 2000
Location: Sunny Sussex
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Interesting to me this thread. In my experience, there are two types of meal served onboard - carted & served like salads & snack packs and oven courses which are carted, handled, heated, handled then served - a crucial difference. Assuming that the flight kitchen was clean & the storage regime was correct, then the only possiblilty for contamination is onboard handling.
Cabin crew in my experience were superbly professional & well trained at this, always appreciating the risks in handling food, that leaves pax, worksurfaces & loos. Answer? keep the pax away from the food, which means move the loos.
Charter customers subject to delays as they are, would often mean for us a catered flight of 300 covers being chucked in the bin as storage regulations were breached. Scheduled carriers on the other hand would night stop & therefore be catered at our leisure. I suspect as a result that scheduled services might be more prone to kitchen derived spoiling, since the meals would be created further back from departure as departure was a fixed time every day. allowing the cater to be used at the kitchen as a schedule filler between the mad rush to get unstable charter work completed - this is why charter menus are often substituted at the last minute - and why special meals are often unavailable to the fury of the gluten intolerant slf who booked their flight months ago!
Cabin crew in my experience were superbly professional & well trained at this, always appreciating the risks in handling food, that leaves pax, worksurfaces & loos. Answer? keep the pax away from the food, which means move the loos.
Charter customers subject to delays as they are, would often mean for us a catered flight of 300 covers being chucked in the bin as storage regulations were breached. Scheduled carriers on the other hand would night stop & therefore be catered at our leisure. I suspect as a result that scheduled services might be more prone to kitchen derived spoiling, since the meals would be created further back from departure as departure was a fixed time every day. allowing the cater to be used at the kitchen as a schedule filler between the mad rush to get unstable charter work completed - this is why charter menus are often substituted at the last minute - and why special meals are often unavailable to the fury of the gluten intolerant slf who booked their flight months ago!
