Food Safety Course information
pilot information
Pilots, who fly solo, generally pick up catered food for an aircraft and will store their food without temperature control. The passengers will eat the food when they are hungry, which may be hours after departure time. The longer the food stays at cabin temperature, the more dangerous it becomes. Most pilots fly with flight technicians or flight attendants, but none of the crew members may be food safety trained. Regardless of the qualified status of the crew, the pilot needs to understand food safety principles. In case of an emergency, comprehension of food safety is another crucial factor in the operation of an aircraft. Without crew members being food safety trained, passengers and crew are at high-risk for gastrointestinal illness....MORE
Flight Attendant Information
In the “flow of food” from the food supplier to the aircraft food galley, flight attendants are the last food handlers to handle and safeguard food. It is critical that a crew member be proactive concerning all catered food and know exactly how to deal with potential food problems. Inexperienced crew members cannot be result oriented with food, and they pose a high-risk to flight departments. Untrained crew members can only be reactive to a food crisis aboard an aircraft. They clean up the mess after a foodborne illness or outbreak has occurred instead of preventing the situation. According to MedAire, an International SOS company, gastrointestinal cases are the most frequent medical event in general aviation ....MORE