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.Thank you for reading this post, don't forget to subscribe!
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 authors camera and several videos to explain the subject matter further. The pilot food safety course follows HACCP guidelines, which are scientific 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.
- 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
- Understanding Food Thermometers
- Holding Food with Temperature Control
- Holding Food without Temperature Control
- Reheating Food
- Leftover Food
- Crew Hygiene
- Cabin Hygiene
- Foodborne Illness Pathogens