Aviation Food Safety

The provision of safe food to airline passengers is now a multi–billion dollar industry worldwide. As the aviation industry continues to grow year on year, so do passenger food service expectations, with increasing demand for wider choice and greater quality. Often neglected and under–regulated, food safety should be of paramount importance amid this growth.
The consequences of in–flight food poisoning are extremely serious not only for the passengers involved, but also for the crew associated safety of the aircraft, and ultimately the airline’s reputation.
In this much needed book Erica Sheward makes a compelling case for better management of food safety for all aspects of the aircraft food supply chain with comprehensive coverage of:

HACCP
Codes of practice
Supply chain logistics
Fitness to fly
Managing aircraft water safety
Liability issues
Food Security
Manufacturers and suppliers of products to the airline catering industry, business aviation caterers, airline Quality Assurance and hygiene personnel, product development managers, food safety regulators, aviation safety and security regulators, decision makers and company executives in any area of aviation as well as lecturers and students in all areas of the hospitality and travel sectors will find this book a vital tool.

Spis treści:
Dedication.
About the author.
Foreword.
Preface.
Acknowledgements.
Abbreviations.
Introduction.
1 Aviation safety and its impact on the global ecconomy.
2 Consumer perceptions – fact or fiction?.
3 Current codes of practice.
4 Have Airlines Considered Crisis Prevention? (HACCP).
5 Implementing manufacturing SOPs to achieve aviation safety utopia.
6 Liability issues – protecting the airline brand.
7 The airline catering supply chain.
8 Fitness to fly.
9 Cabin crew – the missing link.
10 Managing aircraft water.
11 Aircraft disinsection and pest management.
12 Special meals – special hazards.
13 Aviation food safety versus aviation food security.
14 Food safety in the business avaition environment.
References.
Index.

Nota biograficzna:
Erica Sheward is a Director of Castle Kitchens Ltd, a UK based food manufacturer, providing bespoke meal solutions for business and private aviation, special dietary requirement meals to the commercial aviation and healthcare sectors and own branded recipe dishes to the retail market.

Okładka tylna:
The provision of safe food to airline passengers is now a multi–billion dollar industry worldwide. As the aviation industry continues to grow year on year, so do passenger food service expectations, with increasing demand for wider choice and greater quality. Often neglected and under–regulated, food safety should be of paramount importance amid this growth.
The consequences of in–flight food poisoning are extremely serious not only for the passengers involved, but also for the crew associated safety of the aircraft, and ultimately the airline’s reputation.
In this much needed book Erica Sheward makes a compelling case for better management of food safety for all aspects of the aircraft food supply chain with comprehensive coverage of:

HACCP
Codes of practice
Supply chain logistics
Fitness to fly
Managing aircraft water safety
Liability issues
Food Security
Manufacturers and suppliers of products to the airline catering industry, business aviation caterers, airline Quality Assurance and hygiene personnel, product development managers, food safety regulators, aviation safety and security regulators, decision makers and company executives in any area of aviation as well as lecturers and students in all areas of the ho spitality and travel sectors will find this book a vital tool.