Foodborne illness is a growing concern in the U.S., and one that flight departments and FBOs should take seriously. According to statistics from the Centers for Disease Control and Prevention, there are approximately 48 million cases each year in the U.S., 128,000 of them severe enough to require hospitalization, 3,000 of them fatal. Travel medical services provider MedAire notes that gastrointestinal illness accounts for the largest percentage of calls from its private aviation customers, with 77 percent of them regarding passengers.
The threat of food-borne illness at 41,000 feet is all too real, and one the business aviation industry takes all too lightly, says Paula Kraft, a principal with Aviation Catering Consultants (ACC) of Atlanta.
According to in-flight medical emergency services specialist MedAire, 60 percent of its calls are related to gastrointestinal illnesses. That number leaves no doubt that food-handling standards should be just as rigorous as those that apply to aircraft maintenance, asserts Kraft.
Food preparation on a business jet is often a challenge. The new multi-function AAD4-27 induction oven from Iacobucci Group (Booth No. 2526) subsidiary Modular Galley System (MGS) is designed to make on-board food preparation easier.
Caterers providing food for business aircraft flights from UK airports are being forced to meet security requirements previously applied only to airlines. Next year, the European Commission intends to introduce new regulations to apply the same standards throughout the 27 states of the European Union.
UK-based business aviation caterer Castle Kitchens introduced an online publication on “global food, water safety and health issues.” The publication service is provided in association with Castle Kitchens’ Jet Academy food handling and safety training and auditing company. Global Food and Water Safety Update is a monthly publication, but it will be updated continuously to provide subscribers with urgent news and regulatory changes.