SNACKS: • Mint chutney • Cut fruits or desserts LUNCH / DINNER: • Salad (as per the rotation) • Dessert (as per the rotation) TRAY AND CART DETAILS: Normally there are three types of trays, although every caterer has its own standards. • Full tray (for lunch / dinner) • Quarter tray (snacks) • Half tray (These are used for several courses and are carried in flights doing more than one sector) There are two types of carts, normally used with variations: • Half carts: This can hold 14 full trays, 28 quarter trays and 14 half trays • Full carts: This can hold 28 full trays, 56 quarter trays and 42 half trays. These carts are put in the holding after being loaded as per the tag attached to it. These are checked, sealed and loaded on to the high loader. TROLLEY CONTROL FLOW CHART 9
OVEN CARTS: There are 8 racks. Each rack can hold 4 meals (300ml foil box) OR 2 medium foil meals (500ml foil box) i.e, depending on the capacity it can hold 32 meals or 16 meals. FOOD HANDLING ON AIRCRAFT Food storage and preparation for serving takes place in aircraft galleys, which mostly have very limited space and equipment for this purpose. In common with any kitchen, a galley has to provide the following: cold storage areas, regeneration ovens, water boilers and beverage machines and the stowage of waste products. On narrow-bodied aircraft, the meals are kept chilled by using dry ice located within the trolley. Wide-body aircraft used for long-haul flights are today usually equipped with refrigerators or chiller units for trolleys. 10
HYGIENE CONTROL IN FLIGHT CATERING While choosing menus for airlines, certain foods that can constitute a health hazard should be avoided as an important preventive measure. Components of aircraft meals can be placed into four risk categories: dangerous, high-risk, medium- and low-risk items . Products that by nature can constitute a risk as a ready meal, either as such or due to improper heat treatment on board, are classified as dangerous items. These items include dairy products containing raw milk, undercooked poultry and raw or undercooked eggs, raw meat, raw shellfish and raw fish. Neither should raw sprouts be used as components of cold meals due to known Salmonella outbreaks. Products which are intensively handled after heat treatment are classified as high-risk items. Such products include poultry and meat de-boned after cooking, stuffed eggs, cold cuts, glazing, cooked shellfish peeled after heat treatment. Medium-risk items have undergone a minimum of handling after heat treatment and include fermented and air-dried meats and sausages, stews, rice and pastas. Acidified foods, fresh fruits that can be peeled prior to eating, canned fruits, bread and dry bakery items are considered to be low-risk items. Food handlers are a potential source of pathogenic micro-organisms, and therefore training and practice for good personal hygiene is needed. Food handlers should have a medical examination prior to employment, and should be kept under regular medical surveillance. A person known or suspected to be suffering from a disease likely to be transmitted through food or any person
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- Summer '16
- flight catering, flight kitchens