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 a scientific 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, but 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 authors 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.

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This course is number one and is exceptional in the business aviation industry. The curriculum covers everything concerning keeping food safe, not only for your clients and crew members aboard an aircraft but also for your personal life and family. 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

  • 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
  • Final Exam

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