A food borne outbreak on an aircraft is a serious and potentially life-threatening in-flight situation. Are you responsible for ordering the catering for a flight, handling the food, or preparing and serving it to the passengers and flight crew? As a business aviation professional have you been trained in food safety procedures? Do you understand and adhere to catering standards to reduce the risk of food borne illness? Presenters will review:
● Economic Impact & Risk Factors of Food borne Illness
● Flow of food to Aircraft
● Food handlers personal hygiene
● Identifying potentially dangerous food
● Catering Standards to include licenses, safety, sub-Contracted vendors, and security policies
● Other food sources including FBO’s, restaurants, deli’s, and home cooked foods
● Unsafe practices
Date Presented:
December 02, 2010 2:00 PM Eastern
Length:
1 hour, 30 minutes
