FBO/S&D/CHARTER Food Safety Awareness/ How To Order Safe Correct Catering Training
FBO's many times are charged with the task of ordering catering via the CSR's when a transient aircraft comes thru without a trained F/A. The PIC or SIC get off of their aircraft, ask for fuel, lav service, topping of the potable water supply and any specific aircraft service requests which might include ordering the catering for the outbound leg. The CSR's are basically clueless about the aircraft's galley equipment and cabin size restrictions.
They do not know what questions to ask the pilots before the pilots leave the FBO and they do not know what to tell the caterer.
Do your CSR's & S&D's know the right questions to ask the person on the other side of the counter when charged with the mission of obtaining safe catering?
1. Cognizant of the galley compartment size constraints?
2. Galley equipment (oven/microwave, and their respective sizes).
3. Correct and accurate packaging?
4. Aware of food allergies/religious food restrictions/food eating trends and special diets to name a few? (Inclusive of your pilots)
5. Do you know the seating configuration of the aircraft to order trays that will accommodate the space and the passengers seating?
6. Are you ordering totally different crew meals to avoid possible food poisoning?
7. Are your line service people eating catering that is left over from an inbound flight that was not kept temperature safe en route? If so, the cost to you as an employer is high in lost workforce time and sick pay if they get food poisoning. Bacteria doubles every 20 minutes!
8. Have you as an FBO owner/manager or a flight department ever visited the catering facility that you get your catering from?
9. Have you ever seen their paperwork from the FDA/Insurance Paperwork/Local Board of Health Inspections?
10. Are you requesting your catering in SEALED boxes to mitigate passenger and crew food sabotage?
11. Are you segregating new catering from in bound catering that you are asked to "hold" that is actually considered "contaminated" in separate refrigerators?
12. Are you keeping employees food and beverages in a separate environment?
14. Are you stacking trays/oven tins/microwave containers which can have contaminated food and leak into another tray/oven tins/microwave container ?
At the end of the day, it is called DUE DILIGENCE and you as a business are liable if a passenger gets ill when you were charged with attaining the catering. Realistically, you can't FIX a catering disaster/dilemma at 45,000 feet...
When the catering is wrong, the client is mad and at times will not pay for the catering and you are stuck with the bill to promote customer satisfaction. The last thing you want to hear from a client is “Take this off of the fuel bill. It is wrong.”
The importance of food safety involves safeguarding food from anything that could harm the health of consumers. It is all about best practices! In this case, it applies to the crews and the passengers that come thru your FBO. It is crucial that the catering you order accommodates the galley size constraints for the equipment type, and is delivered utilizing the safest standards of delivery. That means correct packaging and safe temperature control. High standards enable everyone to enjoy their food without illness, injury or other problems, but poor standards can lead to all types of harm and possible death.
A physically compromised pilot due to food poisoning is not a good thing for the mission of the trip! An ill CEO cannot attend the meeting that he was en route to resulting in loss of business and time sensitive productivity. Food safety is so important to everyone, and the people who work with food, and actually order the catering have legal, ethical and economic responsibilities for keeping food safe to eat.
Food borne Illness - Any illness caused by eating or drinking contaminated food. Sometimes called food borne disease.
The impact of food borne illnesses translates into high standards of food safety bringing important benefits to everyone. Consumers, employees, managers, supervisors, owners, and community in general. For us, it is GLOBAL LEADERS and CEO’s. There are high costs for poor food safety which includes pain and suffering, distress for individuals and a financial burden and loss of reputation for the FBO and the caterer that you used. Every year there are food safety alerts that result in death. In the last 18 years there have been over 9,000 plus food safety alerts and thousands of outbreaks.
If a passenger or crew member is poisoned because of the food that your FBO ordered, this is a small industry and people will hear that you were not cognizant of your caterer/ing and its’ source. As we all know, in this industry our reputations are beyond important in return business and best practices.
Food borne Illness Outbreak - Two or more people with a food borne illness.
We offer a 1 - 2 day training program for FBO employees. We will come to your location!
Food Safety Awareness
Proper Food Holding Temperatures
Cross Contamination
Passenger Food Allergies and Dietary Restrictions (Health/Religious)/Trends
How To Really Order Catering For ANY Aircraft Type/Size
Catering Communication Skills
Galley Size Constraints
Correct Packaging
FBO Kitchen & Line Service BEST PRACTICES
Clean Ice Machines & Ice Delivery
All of these measures ensure food safety and security measures! Being cognizant of these measures can enhance your customer service skills for your clients and ensure return business.
My last BLOG for Universal Weather and Aviation, Inc.
Click Here For Blog:
What You Should Expect From FBOs
**********Call For Pricing**********
FBO's many times are charged with the task of ordering catering via the CSR's when a transient aircraft comes thru without a trained F/A. The PIC or SIC get off of their aircraft, ask for fuel, lav service, topping of the potable water supply and any specific aircraft service requests which might include ordering the catering for the outbound leg. The CSR's are basically clueless about the aircraft's galley equipment and cabin size restrictions.
They do not know what questions to ask the pilots before the pilots leave the FBO and they do not know what to tell the caterer.
Do your CSR's & S&D's know the right questions to ask the person on the other side of the counter when charged with the mission of obtaining safe catering?
1. Cognizant of the galley compartment size constraints?
2. Galley equipment (oven/microwave, and their respective sizes).
3. Correct and accurate packaging?
4. Aware of food allergies/religious food restrictions/food eating trends and special diets to name a few? (Inclusive of your pilots)
5. Do you know the seating configuration of the aircraft to order trays that will accommodate the space and the passengers seating?
6. Are you ordering totally different crew meals to avoid possible food poisoning?
7. Are your line service people eating catering that is left over from an inbound flight that was not kept temperature safe en route? If so, the cost to you as an employer is high in lost workforce time and sick pay if they get food poisoning. Bacteria doubles every 20 minutes!
8. Have you as an FBO owner/manager or a flight department ever visited the catering facility that you get your catering from?
9. Have you ever seen their paperwork from the FDA/Insurance Paperwork/Local Board of Health Inspections?
10. Are you requesting your catering in SEALED boxes to mitigate passenger and crew food sabotage?
11. Are you segregating new catering from in bound catering that you are asked to "hold" that is actually considered "contaminated" in separate refrigerators?
12. Are you keeping employees food and beverages in a separate environment?
14. Are you stacking trays/oven tins/microwave containers which can have contaminated food and leak into another tray/oven tins/microwave container ?
At the end of the day, it is called DUE DILIGENCE and you as a business are liable if a passenger gets ill when you were charged with attaining the catering. Realistically, you can't FIX a catering disaster/dilemma at 45,000 feet...
When the catering is wrong, the client is mad and at times will not pay for the catering and you are stuck with the bill to promote customer satisfaction. The last thing you want to hear from a client is “Take this off of the fuel bill. It is wrong.”
The importance of food safety involves safeguarding food from anything that could harm the health of consumers. It is all about best practices! In this case, it applies to the crews and the passengers that come thru your FBO. It is crucial that the catering you order accommodates the galley size constraints for the equipment type, and is delivered utilizing the safest standards of delivery. That means correct packaging and safe temperature control. High standards enable everyone to enjoy their food without illness, injury or other problems, but poor standards can lead to all types of harm and possible death.
A physically compromised pilot due to food poisoning is not a good thing for the mission of the trip! An ill CEO cannot attend the meeting that he was en route to resulting in loss of business and time sensitive productivity. Food safety is so important to everyone, and the people who work with food, and actually order the catering have legal, ethical and economic responsibilities for keeping food safe to eat.
Food borne Illness - Any illness caused by eating or drinking contaminated food. Sometimes called food borne disease.
The impact of food borne illnesses translates into high standards of food safety bringing important benefits to everyone. Consumers, employees, managers, supervisors, owners, and community in general. For us, it is GLOBAL LEADERS and CEO’s. There are high costs for poor food safety which includes pain and suffering, distress for individuals and a financial burden and loss of reputation for the FBO and the caterer that you used. Every year there are food safety alerts that result in death. In the last 18 years there have been over 9,000 plus food safety alerts and thousands of outbreaks.
If a passenger or crew member is poisoned because of the food that your FBO ordered, this is a small industry and people will hear that you were not cognizant of your caterer/ing and its’ source. As we all know, in this industry our reputations are beyond important in return business and best practices.
Food borne Illness Outbreak - Two or more people with a food borne illness.
We offer a 1 - 2 day training program for FBO employees. We will come to your location!
Food Safety Awareness
Proper Food Holding Temperatures
Cross Contamination
Passenger Food Allergies and Dietary Restrictions (Health/Religious)/Trends
How To Really Order Catering For ANY Aircraft Type/Size
Catering Communication Skills
Galley Size Constraints
Correct Packaging
FBO Kitchen & Line Service BEST PRACTICES
Clean Ice Machines & Ice Delivery
All of these measures ensure food safety and security measures! Being cognizant of these measures can enhance your customer service skills for your clients and ensure return business.
My last BLOG for Universal Weather and Aviation, Inc.
Click Here For Blog:
What You Should Expect From FBOs
**********Call For Pricing**********
BETTER BUSINESS BUREAU
215.625.4811
215.413.9013 fax
