The Original & Most Comprehensive Online Aviation Food Safety Training Courses
TRAINING COURSE OBJECTIVES
- To prevent a foodborne illness or an outbreak aboard an aircraft
- To reduce the financial risk and liability for a flight department and individual crew member food handlers
- To add to an individual’s professionalism, making a person more employable in the business aviation industry
- To understand HACCP, a scientific approach for keeping food safe, which is not unlike the SMS in general aviation for keeping the entire flight department safe
- To help crew members have a useful blueprint for establishing sound SOPs and SMS food safety guidelines for their flight departments
WHO NEEDS FOOD SAFETY TRAINING?
These online food safety courses are written for all general aviation professional food handlers who order, transport, hold, prepare, or serve passengers aboard any aircraft. It is also for food companies supplying catering to flight departments.
- Flight Attendants
- Pilots
- Flight Technicians
- Schedulers
- FBO Service Employees
- Preferred caterer
We offer two comprehensive courses
These are not “quicky” courses. They are thoroughly researched and constructed so students leave with an understanding of all aspects of Aviation Food Safety. When completed, you will receive a Certificate of Completion to verify you have learned how food and beverages are handled safely.
Flight Attendant Information
The flight attendants’ course has 12-units, and some of the units have multiple lessons. At the end of each unit, there is a short quiz for personal assessment. There is also a final exam before receiving the “Certificate of Training.” Students may go in and out of the course 24/7 as time permits, and individuals have 90-days to complete their course work. The curriculum covers all aspects of business aviation food safety from ordering food from a caterer, hotel, or deli to knowing what to do with leftover food when the mission is over. The food safety information is scientifically based and uses the HACCP (SMS) program as safety guideline. All catering information in the course is from experienced flight attendants and aviation catering companies. Not only will flight attendants learn about food safety and catering, they will also learn many “Heloise food tips to make their jobs easier. The course also has an excellent unit devoted to alcohol and its effect on the body; Dram shop laws and liability in serving alcohol. The learning experience concludes by teaching flight attendants how to audit inspect their hangar or preferred caterer. Throughout the course, there are many illustrations from the author’s camera and videos to explain the subject matter further. Reference files are available for downloading to the flight attendants phone or tablet after completion of the course. The course may be taken on a PC, laptop, or tablet.
This course is the number one online course in aviation food safety and is exceptional in business aviation. The curriculum covers everything concerning keeping food safe, not only for your clients and crew members, but your personal kitchen. Most importantly, after completion of the course, flight attendants will have a useful blueprint for establishing sound SMS and SOP food safety guidelines for their flight departments.
Flight Attendant Curriculum
- HACCP
- Statistics for Foodborne Illness
- Understanding Foodborne Illness
- Food Risk Categories
- Planning Meals
- Purchasing Catered Food
- Allergen Foods
- Packaging and Container Sizes
- Food Security
- Vetting a supplier
- Receiving Food for an aircraft
- Storage of Food
- Packing Coolers, Cold & Frozen
- Wet & Dry Ice
- Water & Water Parasites
- Understanding Food Thermometers
- Holding Food with Temperature Control
- Holding Food without Temperature Control
- Flow of Food hazards
- Storage of Food
- Preparation of Food / Thawing Food
- Cooking Foods for Safety
- Cooling Foods
- Reheating Food – CCP
- Reheating Food in a Microwave
- Reheating Food in a Convection Oven
- Leftover Food
- Alcohol & Responsibility
- Crew Hygiene
- Cabin Hygiene
- Cleaning and sanitizing
- Understanding chemicals
- Foodborne Illness Pathogens
- Pest Control Aboard an Aircraft
- Food Safety Assessment
- Hangar & Food Supplier (Audit Inspecting)
- Food Safety Control Guidelines – SOPs
- HACCP
Final Exam
Pilot Information
The pilot’s virtual training course has 10-units but is far less comprehensive than the flight attendants curriculum. This quality course is a need to know learning situation in each of the modules. At the end of each unit, there is a short quiz that pilots must take before moving on to the next subject matter. There is also a 40-question final exam before receiving the Certificate of Training.
Pilots and flight technicians may go in and out of the course 24/7 as time permits at home, office, or at work, and individuals have 90-days to complete their studies. The onlinefood safety instruction may be taken on a laptop, PC, or tablet.
Pilots, who fly solo in small aircraft, usually do not have a way to keep food safe and end up storing the catered food in a seat without temperature control. Passengers eat when they are hungry, which may be hours after departure time. This problem is just one dangerous situation and will be discussed, with a solution in the pilots’ course.
There are thousands of pilots who also fly aircraft without flight attendants or flight technicians on board to keep their food safe, and most pilots are not food safety trained. Pilots, without trained flight attendants, must understand how to keep food safe during a mission, or he or she have relinquished a critical safety control of the aircraft. In the author’s opinion and hearsay, most business aviation pilots are aware of only one food safety principle for maintaining safe food: the 4-hour rule. This rule is useless without understanding all the temperature controls attached to this food safety principle.
There are many illustrations from the author’s camera and several videos to explain the subject matter further. The pilot food safety course follows HACCP guidelines, which are scientific principles and used globally in the food industry to maintain safe food. The curriculum covers all the critical food safety information that pilots need both on the ground and in the air. Reference files are available for downloading to the pilot’s phone or tablet after completing the course. With the new learning concepts, pilots will have a useful blueprint for establishing sound SMS and SOP food safety guidelines for their flight departments.
Pilot Curriculum
- HACCP
- People at Risk
- Understanding Foodborne illness
- Purchasing Food
- Purchasing Allergen Food
- Packaging and Container Sizes
- Food Security
- Receiving Food for an aircraft
- Packing Coolers, Cold & Frozen
- Wet & Dry Ice
- Water
- Parasites
- Understanding Food Thermometers
- Holding Food with Temperature Control
- Holding Food without Temperature Control
- Reheating Food
- Leftover Food
- Crew Hygiene
- Cabin Hygiene
- Foodborne Illness Pathogens
Final Exam
Demand Experienced Professional Training
Corporate and Business Aviation food safety is our entire focus.
Jean Dible — Founder
General Aviation Food Safety Professionals
What Our Students Have to Say
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