Food Safety Course information
pilot information
A pilot without a flight attendant or flight engineer usually orders and picks up food for an aircraft. In most situations, food is held in smaller aircraft without temperature control, and passengers eat the food when they are hungry. Pilots are, usually, not food safety trained, and passengers are at high-risk for a 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. Catered food may have been temperature abused while being transported to the aircraft, so it is critical that a food handler be proactive and know how to deal with a potential food problem. Untrained food handlers pose a high-risk to flight departments because they can only be reactive to a food crisis. 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. Foodborne illnesses increased from 16 to 21% from 2011 to 2013 in the US....MORE