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Aviation Catering Consultants

on 16 February 2013

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Transcript of NBAA

Presented By:
Paula Kraft
Aviation Catering Consultants
Tastefully Yours Catering Catering Safety
Management System: Catering SMS Objective:

Maintain the Health and
Well-being of Crew and Passengers by identifying potential risks and setting into place preventative actions to mitigate these risks By Creating A Catering SMS for General Aviation Identifying High Risk Passengers and Crew

Food that requires
temperature control because it is in a form capable of supporting rapid growth of micro organisms What Makes These Foods High Risk ? Animal food- meat, seafood, poultry
Dairy products
Raw or heat treated foods such as rice, cooked vegetables
Raw seed sprouts
Cut melons
Garlic and oil mixtures Identifying Highest Risk Foods Served on Board Aircraft Identifying Food Allergies or Intolerances Identifying the Sources of
Foodborne Illness Four Main Causes
Food Becomes Unsafe #1 - Poor Personal Hygiene #2 - Time and Temperature #3 - Ignoring Principles
of Food Safety Cross Contamination Risk: Reheating Food Risk:
Water and Ice Risk: Dish and Galley Equipment Cleaning Risk: Condiment Drawer Spoilage Risk:
General Aviation Caterers
Restaurants, Grocery and Hotels
Home Cooking
Street Markets Untrained Aviation
Catering Sources The General Aviation Caterer
Is a
“Boutique Caterer” Restaurant, Groceries
and Hotel Kitchens
Cooking at Home
For an Aircraft Street Market
Shopping Risk:
Improper Packaging Risk: Delivery Risk: Delivery Risk: Storage and Delivery Risk: Security Information provided by:
Jean Dible, General Aviation Food Safety Professionals
International Flight Catering Association (IFCA)
World Food Safety Guidelines, (IFSA)
National Restaurant Association
General Aviation Catering Best Practices Risks associated with:
Aircraft Galleys
Flight Department Hangars
Passengers, Staff, and Flight Crew
U.S. Federal, State and Local Regulatory Agencies for Food Service and Food Handlers... Food Regulation Around the World European Union Mexico Switzerland United
Kingdom Food Handlers in General Aviation #4 Untrained Food Handlers In General Aviation, Where Have We Failed to Identify Food Related Risks and Mitigate Them ? A Food Handler is Globally Recognized as "Any person who handles opened or unopened food, equipment, utensils or surfaces used for food preparation and serving" Mid-life to older individuals with special diets, heart problems or high cholesterol
Persons taking Medications
Persons with immune disorders
Pregnant Women
Children under the age of 4 What Risk Must These Food Handlers Identify and Mitigate ? Is responsible for providing leadership on global health matters, shaping the health research agenda, setting norms and leading the way to create a global food safety standard. What about Food Regulation in the Emerging Markets? Brazil
China How to Achieve the Objective ? By Teaching
Food Handlers to Identify Risks France All of these Countries Have Standard Operating Procedures for Food on Commercial Aircraft

General Aviation does NOT

*Identified by the
Center for Disease Control Ordering Food Do You Know Where Your Food has Been ? How do we Ensure Standard Procedures for Food Safety in General Aviation ? Living a Day of SMS
Full transcript