Food Safety Course information
pilot information
 
Pilots, flying solo, generally pick up catered food for an aircraft and store their food in a seat without temperature control. The passengers 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. The remaining 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, pilot(s) need to understand food safety principles. When a pilot does not understand how to keep food safe aboard an aircraft, he or she has relinquished an important safety control of the plane to a potentially untrained crew member. A pilot may a leader or a follower when it comes to keeping food safe aboard an aircraft?....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. A crew member must 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 events in general aviation ....MORE