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.
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.
İçerik tablosu
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 H ave A irlines C onsidered C risis P revention? (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.
Yazar hakkında
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.
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