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Book Cover
Author Sheward, Erica.

Title Aviation food safety / Erica Sheward
Published Oxford ; Ames, Iowa : Blackwell Pub., 2006
Online access available from:
Wiley Online Books    View Resource Record  


Description 1 online resource (xxvi, 379 pages) : illustrations
Contents Cover -- Dedications -- Contents -- About the author -- Foreword -- Preface -- Acknowledgements -- Abbreviations -- Introduction -- 1 Aviation safety and its impact on the global economy -- Aviation statistics 45; the crash effect and potential economic impact -- What constitutes aviation safety63; -- The pilot factor -- Is food safety a major aviation safety issue63; -- Aviation food safety and the global food chain link -- 2 Consumer perceptions 45; fact or fiction63; -- Airline catering overview -- The consumer view and how it drives the airline product -- Buy on board 45; the battle of the brands -- How safe is airline food63; -- Causative factors of food poisoning outbreaks associated with meals on aircraft -- Chain of events -- 3 Current codes of practice -- The International Health Regulations 40;IHR41; -- Comparison of roles of WTO44; WHO and CAC -- Impact of IHR on airlines8217; food safety policies -- IATA and ICAO guidelines -- Delivery and acceptance of catering supplies -- Meal and beverage service to the flight crew -- Food safety and hygiene 45; risks and prevention -- Crew personal hygiene -- Delayed flights -- Suspected food poisoning -- Special meals -- Galley and equipment hygiene -- Potable water and ice -- Insects -- Impact of non45;regulatory format of industry directives -- Food safety legislation -- Catering standards versus food manufacturing protocols -- Food labelling legislation -- Manufacturing45;style approaches to airline catering labelling -- Special45;meal labelling -- IFCA and IFSA World Food Safety Guidelines -- WHO guidelines -- Terrorist Threats To Food -- Guide To Hygiene and Sanitation in Aviation -- 4 Have Airlines Considered Crisis Prevention63; -- Management programmes required to facilitate HACCP implementation -- Education and training programmes essential to HACCP implementation -- People and process analysis -- Training requirements -- Developing a manufacturing45;based HACCP study -- Product and process evaluation -- Defining operational procedures to comply with the seven principles of HACCP -- Principle 158; Conduct a hazard analysis -- Principle 258; Determine the critical control points 40;CCPs41; -- Principle 358; Establish critical limits -- Principle 458; Establish a system to monitor control of the CCPs -- Principle 558; Establish corrective actions to be taken when monitoring indicates that a CCP is not under control -- Principle 658; Establish procedures for verification to confirm that the HACCP system is working effectively -- Principle 758; Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their application -- Aviation catering HACCP versus manufacturing HACCP -- 5 Implementing manufacturing SOPs to achieve aviation food safety utopia -- Product development -- Product45;generic issues for consideration -- Product45;specific issues for consideration -- Development issues -- Supplier outsourcing -- Raw material procurement -- End product specifications -- Goods receipt -- Production protocols -- Assembly protocols -- Labelling and shelf45;life attribution -- Despatch protocols -- Verification microbiology and product recall -- In45;flight documentation -- 6 Liability issues 45; protecting the airline brand -- Aviation liability -- Establishment of the Warsaw Convention47;Montreal Conventi
Summary 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, and 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
Analysis Food handling
Bibliography Includes bibliographical references (pages 371-376) and index
Notes Print version record
Subject Airlines -- Food service.
Food contamination -- Prevention.
Food handling.
Food -- Safety measures.
Form Electronic book
Author Wiley InterScience (Online service)
ISBN 0470995653
1405115815 (electronic bk. ; Adobe Reader)
9781405115810 (electronic bk. ; Adobe Reader)