Aviation Food Safety

Aviation Food Safety......Page 5
Dedications......Page 7
Contents......Page 9
About the author......Page 16
Foreword......Page 17
Preface......Page 19
Acknowledgements......Page 21
Abbreviations......Page 22
Introduction......Page 26
1 Aviation safety and its impact on the global economy......Page 29
Aviation statistics - the crash effect and potential economic impact......Page 30
What constitutes aviation safety?......Page 32
The pilot factor......Page 35
Is food safety a major aviation safety issue?......Page 38
Aviation food safety and the global food chain link......Page 41
2 Consumer perceptions – fact or fiction?......Page 44
Airline catering overview......Page 45
The consumer view and how it drives the airline product......Page 47
Buy on board – the battle of the brands......Page 49
Causative factors of food poisoning outbreaks associated with meals on aircraft......Page 52
Chain of events......Page 58
3 Current codes of practice......Page 60
The International Health Regulations (IHR)......Page 62
Comparison of roles of WTO, WHO and CAC......Page 63
Impact of IHR on airlines' food safety policies......Page 68
IATA and ICAO guidelines......Page 70
Delivery and acceptance of catering supplies......Page 71
Food safety and hygiene – risks and prevention......Page 72
Delayed flights......Page 73
Galley and equipment hygiene......Page 74
Insects......Page 75
Impact of non-regulatory format of industry directives......Page 76
Food safety legislation......Page 77
Catering standards versus food manufacturing protocols......Page 78
Food labelling legislation......Page 82
Manufacturing-style approaches to airline catering labelling......Page 83
Special-meal labelling......Page 84
IFCA and IFSA World Food Safety Guidelines......Page 86
Terrorist Threats To Food......Page 88
Guide To Hygiene and Sanitation in Aviation......Page 90
4 Have Airlines Considered Crisis Prevention?......Page 92
Management programmes required to facilitate HACCP implementation......Page 93
Education and training programmes essential to HACCP implementation......Page 97
People and process analysis......Page 99
Training requirements......Page 100
Developing a manufacturing-based HACCP study......Page 102
Product and process evaluation......Page 104
Principle 1: Conduct a hazard analysis......Page 108
Principle 2: Determine the critical control points (CCPs)......Page 110
Principle 4: Establish a system to monitor control of the CCPs......Page 112
Principle 5: Establish corrective actions to be taken when monitoring indicates that a CCP is not under control......Page 113
Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively......Page 114
Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their application......Page 116
Aviation catering HACCP versus manufacturing HACCP......Page 117
5 Implementing manufacturing SOPs to achieve aviation food safety utopia......Page 121
Product development......Page 122
Product-specific issues for consideration......Page 123
Development issues......Page 126
Supplier outsourcing......Page 129
Raw material procurement......Page 132
End product specifications......Page 145
Goods receipt......Page 148
Production protocols......Page 155
Assembly protocols......Page 167
Labelling and shelf-life attribution......Page 173
Despatch protocols......Page 175
Verification microbiology and product recall......Page 176
In-flight documentation......Page 178
6 Liability issues – protecting the airline brand......Page 182
Establishment of the Warsaw Convention/Montreal Convention......Page 183
Liability under the Warsaw Convention......Page 186
Liability under the Montreal Convention......Page 188
Food safety as an aviation liability issue......Page 190
Case study......Page 192
Brand liability in the aircraft environment......Page 194
Airline catering and airline caterers......Page 196
Defining an airline caterer......Page 197
Factors governing product development......Page 199
Operational catering issues and safety......Page 201
Food brokers......Page 203
Verifying safety systems......Page 205
Logistics and catering operations......Page 207
To buy in or make in-house – the manufacture of airline catering products......Page 210
Traceability – the critical issues......Page 212
Pilot incapacitation and its link to in-flight food safety......Page 218
Are pilots predisposed to food-borne illness?......Page 223
The benefits of food safety training for tech crew......Page 225
Developing aviation industry SOPs to assure food safety fitness to fly......Page 227
9 Cabin crew – the missing link......Page 229
Cabin crew food service role explained – chefs, or merely waiters in the sky?......Page 232
Cabin crew as in-flight auditors......Page 235
Cabin crew sickness reporting......Page 239
Cabin crew role in monitoring food standards......Page 241
Food hygiene training protocols for cabin crew......Page 242
Long haul – scheduled......Page 244
Short haul scheduled – domestic only......Page 245
Short haul scheduled – non-domestic......Page 246
Long haul – charter......Page 247
Short haul – charter......Page 248
Low cost – short haul......Page 249
Cabin crew role in ensuring effective food safety management......Page 251
Catering supply goods receipt......Page 252
Catering supply reheat and service......Page 253
Catering supply prerequisite issues......Page 254
Current standards......Page 256
Public health authorities......Page 259
Local authorities......Page 260
Aircraft operator responsibilities in water safety management......Page 261
Risk factors in aircraft water supply......Page 262
Small animals in the water supply system......Page 264
Controlling microbial risks in aircraft water supply......Page 267
Water safety plan......Page 268
Aircraft water systems......Page 270
Aircraft water sampling......Page 271
Aircraft water risk assessment inclusions......Page 272
Implementing water safety standards on a global scale......Page 273
How safe is aircraft water?......Page 277
Vector-borne disease – the case for disinsection......Page 281
The threat posed to global health by vectors......Page 284
The history of disinsection......Page 286
The blocks away method......Page 288
The top of descent method......Page 290
The pre-embarkation method......Page 291
The residual disinsection method......Page 293
Fumigation......Page 295
Chemical safety and public health......Page 296
Disinsection and disinfestation techniques and their link to food safety......Page 297
12 Special meals – special hazards......Page 299
What are special meals?......Page 300
Preference meals......Page 301
Religious meals......Page 302
Medical meals......Page 303
Special meal menu planning and development......Page 305
Factors influencing special meal development strategies......Page 309
Summary of factors to be considered in special meal development......Page 311
Menu development......Page 313
Labelling as a menu development consideration......Page 316
Special meal manufacturing protocols and specifications......Page 317
Producing special meals using manufacturing protocols......Page 319
Developing technical specifications......Page 321
Applying international labelling standards......Page 324
Role of technical specifications in product labelling......Page 328
Nutritional analysis and data......Page 329
Healthy options – healthy claims......Page 331
EU legislative impact on airline SPML labelling claims......Page 332
13 Aviation food safety versus aviation food security......Page 334
Aviation food safety and its relationship with bio-terrorism......Page 335
Aviation catering security rules, regulation and guidance strategies......Page 338
International Civil Aviation Organization (ICAO)......Page 339
National Aviation Security Programme (NASP)......Page 340
National Aviation Security Authority......Page 341
European Civil Aviation Conference (ECAC)......Page 342
European Food Safety Authority (EFSA)......Page 343
National ratification of international legislation......Page 344
Homeland Security Act 2002......Page 345
Impact of legislative directives......Page 346
EU Food Directives 2000......Page 347
Public Health Security and Bioterrorism Preparedness and Response Act 2002......Page 350
Industry response to legislative directives and guidance......Page 353
Security assurance in the food manufacturing sector......Page 355
General security considerations......Page 359
Preparation of in-flight catering supplies and stores......Page 360
Application of operational security measures......Page 361
Crew food protocols......Page 362
What is business aviation?......Page 365
History of business aviation catering......Page 366
Who are business aviation caterers?......Page 371
Catering supplied to general aviation aircraft......Page 372
The general aviation food chain explained......Page 375
Flight crew impact on the general aviation food chain......Page 378
General aviation food safety management utopia......Page 382
Premises......Page 383
Food preparation......Page 384
Refuse disposal and dish-wash......Page 385
The product provider......Page 386
Transportation......Page 387
In-flight service/preparation......Page 388
Conclusions......Page 389
Prerequisite issues......Page 390
Suitability of HACCP approaches to general aviation catering......Page 393
Operational HACCP in the general aviation environment......Page 396
References......Page 399
Index......Page 405