Download PDF by Erica Sheward: Aviation Food Safety

By Erica Sheward

ISBN-10: 1405115815

ISBN-13: 9781405115810

The availability of secure nutrients to airline passengers is now a multi-billion buck all over the world. because the aviation keeps to develop 12 months on 12 months, so do passenger meals provider expectancies, with expanding call for for wider selection and larger caliber. frequently ignored and under-regulated, nutrition security can be of paramount significance amid this growth.In this a lot wanted publication Erica Sheward makes a compelling case for larger administration of nutrients safeguard for all points of the plane nutrition offer chain.

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Extra resources for Aviation Food Safety

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The pilot factor One of the most indelible factors to link food safety matters with aviation safety matters is the direct impact that the consumption of in-flight food and drink products potentially has on those charged with the ultimate safety responsibility in flight – the flight-deck crew. Pilot incapacitation (PI) is defined in aviation safety terms as an incident or accident that affects the pilot at the controls of an aircraft. It must be sudden and total and take place during a critical stage of flight.

The pilot in charge was only too aware of the cost and inconvenience that would be caused if he made the decision to divert the aircraft to seek medical help for his colleague rather than continue to London alone on the flight-deck. But so grave were his concerns for his colleague that he made the decision to divert into Barcelona. The ensuing hours and days that followed saw all manner of complicated issues having to be redressed, not least having to charter an aircraft to get the VIP guests to London in time to form part of such an historic celebration.

In Chapter 7, ‘The airline catering supply chain’, we examine all of the potential outsourcing possibilities. It becomes clear in that chapter just how non-cohesive the approaches to aviation food provision really are and therefore how difficult it has become to issue industry guidelines on product safety when the outsourcing protocols are so fragmented and mismanaged. To most of the outside world the evident systems management procedures in many airline catering units appear akin to those in mass catered environments.

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Aviation Food Safety by Erica Sheward


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