The importance of food safety involves safeguarding food from anything that could harm the health of consumers. In this case, it applies to the crews and the passengers that come thru your FBO. For Part 135 operations that order catering for their customers, it is crucial that the catering you order accommodates the galley size constraints for the equipment type, and is delivered utilizing the safest standards of delivery. That means correct packaging and safe temperature control. High standards enable everyone to enjoy their food without illness, injury or other problems, but poor standards can lead to all types of harm and possible death. A physically compromised pilot due to food poisoning is not a good thing for the mission of the trip! An ill CEO cannot attend the meeting that he was en route to resulting in loss of business and time sensitive productivity. Food safety is so important to everyone, and the people who work with food, and actually order the catering have legal, ethical and economic responsibilities for keeping food safe to eat. Food borne Illness – Any illness caused by eating or drinking contaminated food. Sometimes called food borne disease. The impact of food borne illnesses translates into high standards of food safety bringing important benefits to everyone. Consumers, employees, managers, supervisors, owners, and community in general. For us, it is GLOBAL LEADERS and CEO’s. There are high costs for poor food safety which includes pain and suffering, distress for individuals and a financial burden and loss of reputation for the FBO and the caterer that you used. Every year there are food safety alerts that result in death. In the last 16 years there have been over 5,400 food safety alerts and thousands of outbreaks. If a passenger or crew member is poisoned because of the food that your FBO ordered, this is a small industry and people will hear that you were not cognizant of your catering and its’ source. As we all know, in this industry our reputations are beyond important in return business and best practices. Food borne Illness Outbreak – Two or more people with a food borne illness. If you are an FBO, do your CSR’s know the right questions to ask the person on the other side of the counter when charged with the mission of obtaining safe catering? As a Charter operation or CSR calling the caterer, are you cognizant of the galley size constraints, galley equipment (oven/microwave, and their respective sizes), packaging, food allergies and religious food restrictions to name a few? Do you know the seating configuration of the aircraft to order trays that will accommodate the space and the passengers seating? Are you ordering totally different crew meals to avoid possible food poisoning? Have you as an FBO owner/manager or a Charter operation ever visited the catering facility that you get your catering from? Have you ever seen their paperwork from the FDA/Insurance Paperwork/Local Board of Health Inspections? At the end of the day, it is called DUE DILIGENCE and you as a business are liable if a passenger gets ill when you were charged with attaining the catering. We offer a 1 day training program for FBO employees and Charter operations. Food Safety Awareness Proper Food Holding Temperatures Cross Contamination Passenger Food Allergies and Dietary Restrictions (Health/Religious) How To Really Order Catering For ANY Aircraft Type/Size Catering Communication Skills Galley Size Constraints Correct Packaging FBO Kitchen BEST PRACTICES Clean Ice Machines & Ice Delivery All of these measures ensure food safety and security measures! Being cognizant of these measures can enhance your customer service skills for your clients and ensure return business. Pilots do their walk around of the aircraft prior to any departure to ensure there are no mechanicals or MELS. What about the safe guarding of the catering that you are feeding your company’s best asset, the CEO. What about you as a pilot responsible for the safety of the aircraft and your passengers? Are you cognizant of how to order safe catering when on the road if you do not have a trained third crew member?
Susan C. Friedenberg – President & CEO Corporate Flight Attendant Training & Services Philadelphia, PA USA Telephone # 215.625.4811 FAX # 215.413.9013 www.CorporateFlightAttendantTraining.com