• Introduction to food safety
  • Understanding illness causing microorganisms (pathogens)
  • Food contamination – biological – chemical- physical
  • Water – Ice – Dry ice
  • Alcohol and Responsibility
  • Food allergens
  • Personal Hygiene Health
  • Flow of food for an aircraft: purchasing, receiving, storage, preparation, thawing, cooking, cooling, eating, core food temperatures and hot cold holding
  • Food Security
  • How to deal with caterers and other food suppliers
  • Chemicals, pest control and the correct way to clean and sanitize in a food galley
  • Food handler’s safety while using food equipment
  • General Aviation HACCP (SMS) for food safety
  • Understand how to audit inspect a catering supplier, FBO or hangar