Airlines typically provide pre-packaged meals for their passengers. These meals are sourced from a variety of suppliers and must adhere to strict safety standards. Before the food is served on an airplane, it goes through a detailed food safety process.
The first step in the process is food safety management systems. This involves using a system to monitor and control food safety. The system includes checks such as verifying the temperature of food, checking that it has been stored correctly, and inspecting its ingredients. This ensures that all food items are safe and meet the airline’s standards.
Food is also required to be properly packaged before it is sent to the plane. This involves using appropriate containers and materials to ensure that the food remains at its highest quality until it is served. These containers are also temperature controlled so that the food doesn’t spoil or become contaminated during transport.
Once the food has been safely packaged, it is loaded onto the plane and placed into a trolley or carts. Once it arrives at the plane, the cabin crew will then transfer the food into individual meal trays and reheat it if necessary. All of this needs to be done in accordance with safety standards, as any mishandling of food could result in contamination.
Finally, airlines use quality control methods to ensure that their catering process meets all safety standards. These methods can include checking that all of the food items have been cooked correctly, testing for bacteria, and inspecting for any signs of spoilage.
By following these processes and procedures, airlines can make sure that their catering process is safe and that their passengers receive high-quality meals.