Kosher Airline Food: a Logistical Challenge Orit Malka Harborside Hyatt Conference Center and Hotel, Null@Bostonharbor.Hyatt.Com

Hospitality Review Volume 21 Article 7 Issue 1 Hospitality Review Volume 21/Issue 1

January 2003 Kosher Airline Food: A Logistical Challenge Orit Malka Harborside Hyatt Conference Center and Hotel, [email protected]

Audrey C. McCool University of Nevada, Las Vegas, [email protected]

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Recommended Citation Malka, Orit and McCool, Audrey C. (2003) "Kosher Airline Food: A Logistical Challenge," Hospitality Review: Vol. 21 : Iss. 1 , Article 7. Available at: https://digitalcommons.fiu.edu/hospitalityreview/vol21/iss1/7

This work is brought to you for free and open access by FIU Digital Commons. It has been accepted for inclusion in Hospitality Review by an authorized administrator of FIU Digital Commons. For more information, please contact [email protected]. Kosher Airline Food: A Logistical Challenge

Abstract Providing meals to passengers on aircrafts er quires a complex logistical system if it is to be done sucessfully. Variations to that system are required if special meals, such as kosher ones, are to be provided since it entails unique system challenges. The uthora s discuss service requirements, the challenges they pose to the inflight meal service logistical system, and some of the ways in which these challenges are met.

Keywords Service Learning, Growth and Developments, Air Crafts, hC allenges, Food Science

This article is available in Hospitality Review: https://digitalcommons.fiu.edu/hospitalityreview/vol21/iss1/7 Kosher airline food: A logistical challenge

by Orit Malka and Audrey C. McCool

Providing meals to passengers on aircraff Because of these requirements, requires a aomplex logisf~calsystemff it is fo the incoIporation of unusual me,lu be done sua2essfully Variations to that system are reouired if s~ecialmeals, such items, such as a> kosher ones, are lo be prowded snce it the complex logistical system entails unique system challenges. The required to support inflight food authors discuss SeMce requirements, the they pose to the ,,,flight service has sipnificant logistical servjce iogrshcal system, and some of the and cost implications. These impli- ways in &ch these challenges are met. cations are significant as the incor- poration of meals such as kosher ones requires deviation from the nflight food service for passen- assembly line based mass produc- gers is unique in many ways tion system that is the basis of cost Iand requires a more complex effective production and delivery of logistical support system than food and beverages for inflight food most other food services. The services'. separation of the food preparation from the product consumption Kosher demand grows both in tcrms of time and location While kosher foods have always means that careful monitoring of been in demand by persons who food holding and transfer proce- have chosen to observe Jewish reli- dures is required. Also, the selec- gious dietary laws, in recent years tion of food products for these these foods, produced under strict meals requires close attention to processing and preparation stan- ensure that the products are able dards, have gained increased popu- to withstand the holding and larity with non-Jewish consumers. transport procedures, yet be safe Persons who arc vegetarians, and of high quality when served to lactose intolerant, or simply health airline passengers'. conscious may perceive kosher food

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Contents © 2003 by FIU Hospitality Review. The reproduction of any artwork, editorial or other material is expresslv prohibited without written permission from the publisher, excepting thatone-time educational reproduction is allowed without express permission. products to be purer or safer than ered to the caterer for use in other foods because of the strict preparing meals or snacks for the standards under which they are airline or by using products which produced. the infight kitchen itself purchases Indeed, consumer demand for from national or local suppliers5. In kosher products has grown in all cases, regardless of the recent years and is expected to purchasing process, all supplies continue growing. Kosher food received by the inflight kitchen must products experienced a 13 percent meet the U.S. Food and Drug growth in sales from 1997 to 1998, Administration (FDA) and the while overall sales in the food Hazard Analysis of Critical Control industry grew by only 4.2 percent3. Point (HACCP) specified minimum Information from Kashrus agen- hygiene conditions, temperatures, cies, agencies that certify foods as quality, weight, and grade6. Once meeting kosher standards, and accepted, delivered supplies must be other kosher experts indicate that stored in space allocated specifically 2,500 new kosher products were to each airline. This space allocation introduced into the market in 1999 is required in all types of storage, alone. Additionally, kosher meals refrigerated, frozen, and dry stores'. and food items are being introduced Because of the time difference into the gourmet, natural foods, between product production in the and health specialty markets4. inflight kitchen and the consump- This growth in consumer tion of the food products in the air, demand for kosher products is cook-chill or cook-freeze methodolo- likely to be reflected in a corre- gies have been adopted and must be sponding growth in the demand for monitored carefully to prevent kosher meals on board aircraft, excess exposure of cooked items to particularly on international flights temperatures where food-borne since there is more full meal service pathogens can survive and grow, on these extended flights in potentially causing food-borne comparison to the current trend for illnessx. Once prepared, the hot only snack service on shorter foods for traditional meals are domestic flights. portioned onto individual plates or casseroles, chilled, and rethermal- Meals require efficiency ized on board the aircraR prior to Each airline specifies precisely service to the passengers. Cold food what will be boarded on their flights items, along with eating utensils for all types of food and beverage and condiments, are placed on the services; inflight caterers must meet meal service trays and stored under those specifications precisely. This refrigeration until meal or snack requirement can be achieved either service is initiated on board the by using products which the airline aircraft. The number of meals purchases directly from product boarded on a flight can be adjusted manufacturers and which are deliv- as passenger counts change up until

68 FIU Hospitality Reuiew /Spring 2003

Figure 1 Logistical system for producing and serving conventional meals on board aircraft

1 A r. n2r an0 of 'alclers prepare soec 1 cal.Ins 10 r 1 nc slano~ros 1 A ?no 0 0 lor or51pr rt 321 .e c I e OIIP~ marrel

through distributors specializing inflight foodservics industr, I 1

Check tor product qualliyand quantity in accord with HACCP standards, airltnelcaterer product specifications, and purchase order quantities

-v Items stored in accord wlth caterer's storage policies with emphasis on i"flght Kitchen keeping each airl~nesproducts separated. as appropriate for the product i ! Responsabil'ty

FILJ.CI pleparalon oonc n caw nr nlrrlrn 1112~I lrgc a.a>l I~S n accoro ..I in a r ne rrr pzs s~e'lcstuns

Products packagediplatedlsetup on trays in catering kitcllen utilizing assembly Ine procedures

! ~ ~ . ! Air- . r I Prepared rnealsnrays stored under refriperation in standardized boarding 1 equpment lor a mlnimum of 4 hours pnor to being boarded ontoaircmli

Airline Meals rethermalized in convection ovens or served cold to passeigers Responsability I as appropriate. Flightattendanls unwraplopen ellllees asthey are served ,, Responsabilibj rqquiprnentis washed and reused

Mulka and McCool 69

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Contents © 2003 by FIU Hospitality Review. The reproduction of any artwork, editorial or other material is expresslv prohibited without written permission from the publisher, excepting thatone-time educational reproduction is allowed without express permission. Kosher meals are categorized passenger who ordered a kosher as "special meals" by the meal for one flight may actually airlines. Thus they have to be be on a different flight. Unless ordered 24 hours ahead of the great care is taken with special scheduled flight departure time. meal communications and the Even though the inflight kitchen inflight caterer has a sufficient may have a meal count for stock of tempered (or partially kosher meals for a flight 24 thawed) kosher meals acceptable hours ahead of the scheduled to the airline on hand and avail- flight time, they still have to able to be boarded onto a flight estimate the number of frozen at the last minute, it is likely kosher meals that they will that the kosher meal would not maintain in storage since most follow the passenger to the new inflight kitchens are not able to flight. It is also likely that the produce kosher meals. Their kosher meal originally ordered supply must consist of varied may be boarded onto the original kosher meals so that they can flight and be wasted. meet the specifications of the several airlines served by the Meals prepared off site kitchen. Also, because the The word "kosher" is an adjec- inflight kitchen does not prepare tive meaning "fit or proper." Food the kosher meals onsite, they is considered kosher if it is must forecast demand to have an prepared in accordance with adequate supply on hand, but Jewish dietary laws10.The difi- not so many that they cannot be culty of producing kosher meals completely utilized before they within conventional inflight deteriorate in quality and cannot kitchens is due to the complexity of be used to service flights. these dietary laws. To prepare meals onsite, an inflight kitchen Kosher adds challenges would have to be customized to Another difficulty encoun- meet all the proscriptions and tered is the communication gaps prescriptions of these laws. within the information flow, Further, FDA Food Codes and beginning with the placement of HACCP rules mandated for the meal request to the actual conventional inflight catering meal service. Flight delays, kitchens are insufficient to fulfill unpredicted flight schedule the food handling and processing modifications, and passengers requirements defined in the changing flight reservations complex kosher dietary laws. (often to a different flight very Figure 2 summarizes the process close to their originally sched- of producing and maintaining uled flight) contribute to prob- products as kosher throughout the lems in the information flow to complex logistical system required inflight kitchens. Thus a for onboard meal service.

FIU Hospitality Review /Spring 2003

I bsr. on, Cerrnsi re so.la, oi IJWJSI.on!rrJccofu ng in A .?A SII oetly a,\: >.pen reJ 01SI .cnzt6"1 h4asngact1P.1~111~~I on, 1107asiriczn I t.1 pa-I I

Cryovac Packaging Internal Seal - Eaemal box seal t. . etvUUL___-_ I

I Meal items separate from dally items Kosher Meal Ensure kosher status of eating and seivlce equipment Production K~tchen Responsab~l~ty 7--

DO not mix meaVpoultty items with dairy products Follow cooking equipment guidelincs Obsctve special provisiansfoi Shalrlxt and Passover I I

Cold cond~mentsare separated from hot entree Entrees are double 1 wrapped and seaied Sliverware is wrapped with cold condiments 1 1

Check that meal unit seal is intact Storage in separate freezer area ( Min~malhandling is requlred (no pop-out) * 4 Keep saai intact until Rcsponsability se~edto passenger lntlghi K~lchen Responsability

Equipment is not reused r --

Malka and McCml 71

Contents © 2003 by FIU Hospitality Review. The reproduction of any artwork, editorial or other material is expresslv prohibited without written permission from the publisher, excepting thatone-time educational reproduction is allowed without express permission. Examples of challenges that accurately. Then an order for that would have to be overcome within beef has to be placed well ahead of conventional inflight kitchens the date that it was needed since include the need to separate the the order would be received from a production of products containing slaughter house or packing meat, fish, or poultry from dairy company that was likely to be a products or foods that contain thousand or more miles away from dairy products; the need to have the inflight htchen. Because of the separate cooking, eating, cleaning, perishability of the meat, unusual and service utensils for shipping costs would be incurred for meatfishlpoultry and for dairy express delivery of what would products or foods containing any probably be a small amount of meat dairy products; and the need to relative to the kitchen's usual non- prepare cooking utensils and kosher production quantities. kitchen equipment prior to their Further, no work can be done on use in the preparation of kosher the Sabbath; thus, no foods can be food products. This last challenge prepared during that day. Foods is made more difficult in modern for meals for flights scheduled to inflight kitchens since utensils depart from an airport on the made of porcelain, enamel, and Sabbath would have to be prepared plastic are considered to be at least one day prior to the flight's porous; therefore, such utensils departure. During Passover, the can never be completely cleaned dietary laws are even more strict; as the koshering process requires6. thus meals that would meet the standards for kosher during the Ingredients are complicated rest of the year may not meet the In addition to the need to standards for Passover, necessi- modify the structure and produc- tating the preparation and holding tion flow, there are several other of an additional stock of meals, all factors that inhibit the production of which would need to be used by of kosher meals onsite in an inflight the close of Passover to prevent kitchen. Some of these factors waste, and excessive costs due to include the difficulty of obtaining waste. Finally, all preparation of kosher meat since there are only a kosher foods must be done under very few slaughter houses or meat the direct supervision of a trained packing plants that produce or rabbi', and the cost of the rabbi's process kosher meat and poultry in salary would become yet another the U.S. today. Thus, for example, operating expense of the inflight if an inflight kitchen was required kitchen. to provide a certain amount of kosher beef stew for an airline's Modifications assessed flights, that kitchen would need to In order to learn more about the estimate the amount of beef logistical system modifications that required to make that stew very are needed to provide quality

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Contents © 2003 by FIU Hospitality Review. The reproduction of any artwork, editorial or other material is expresslv prohibited without written permission from the publisher, excepting thatone-time educational reproduction is allowed without express permission. kosher meals on board aircraft, the increase the accuracy of the data structured interview methodology collection and to maintain the flow was utilized. Representatives from of the conversation". Following three different stages in the logis- each interview, the conversation tical system were selected, kosher was transcribed and labeled with production kitchens, inflight the date, place, time, name, and catering firms, and airlines. The title of the person interviewed. representatives selected for inter- When interviews were completed, views from these three stages were data were analyzed by means of purposely chosen in order to gather content analysis". significant and varied information and to assure data quality and the Two types available credibility of the findiigsu. lho types of kosher meals are From the production kitchen available in the market for the goup, three kitchens were selected airlines to choose from, fresh and that were different in size, produc- frozen. While any kosher production volume, production circum- tion kitchen has the capability of stances (i.e., such as production in a providing either fresh or frozen non-kosher environment), and meals, the type of meal that the geographic location. Since there production kitchen would contract are only a limited number of large to make for an individual airline inflight catering firms that provide depends on that airline's specifica- food and beverage services to a tions, which are primarily based on majority of the airlines today, both the shipping time and distance to in the U.S. and worldwide14,the two get the meal from the production major flight catering fimq in the kitchen to the inflight caterer U.S. were chosen. However, key se~vicingthe airlime at a particular personnel interviewed from these airport. firms were from different airport Most kosher meals served by locations in order to gain informa- U.S. airlines to passengers are tion reflecting different airport produced as frozen meals by a circumstances. Finally, the three limited number of production major U.S. airlines with both kitchens, which also supply kosher domestic and international flights meals in other sectors of thc food were selected for interviews. service industry (i.e., prisons, Acombination of personal, tele- hotels, etc.) The kitchens vary from phone, and e-mail interviews was very small, producing fewer than completed, guided by the struc- 2000 frozen kosher airline mcals tured interview questions devel- per month, to very large, producing oped for each of the three stages more than 20,000 such meals per within the system. Each interview month. Since these kitchens ranged from 30 to 60 minutes, and service airlines throughout the all personal and telephone inter- US., the shipping time and views were tape recorded with the distance generally mandate the use permission of the interviewees to of frozen, rather than fresh, meals. - hfulka and McCool

Contents © 2003 by FIU Hospitality Review. The reproduction of any artwork, editorial or other material is expresslv prohibited without written permission from the publisher, excepting thatone-time educational reproduction is allowed without express permission. A limited number of inflight produce any kosher products. As a kitchens have the capability of result, there are currently only a producing kosher meals. These are very limited number of kosher primarily located at large airports slaughterhouses in the U.S. Thus, on the east or west coast of the U.S. kosher production kitchens must which service a large number of anticipate their protein product international flights, flights that needs well in advance and work have a hgher demand for kosher cooperatively with the slaughter- meals because of the higher houses and the distributors of the number of meals served per kosher protein products at all times passenger per flight and the in order to maintain an adequate increased numbers of passengers supply of beef or poultry to accom- who request kosher meals. A very modate the kitchen's production limited number of caterers at these schedule. An additional considera- airports maintain a kosher production is the increase in shipping costs tion kitchen, which is completely for raw protein products which separate from their primary today's production kitchens incur production kitchen, which reflects since these kitchens are generally airline preferences for serving not located in close proximity to the fresh kosher meals on international few remaining kosher slaughter- flights. Generally, the airlines houses. perceive fresh meals to be of a Even though products may be higher quality than the frozen certified as kosher at the slaughter- meals; thus they want to serve the house, they must still be kosher on best quality possible to their inter- anival at the production kitchen. national passengers, particularly Distributors frequently load both their first class passengers. kosher and non-kosher protein products onto the same delivery Kosher ingredients necessary trucks, and the kosher status of a There are now greater amounts product could be compromised if a of kosher items widely available package seal is broken. Thus, at because of the overall increase in the production kitchen, the super- the demand for kosher foods. This vising rabbi inspects all deliveries is particularly true for kosher certi- carefully to verify that there are fied items such as rice, pasta, or two sets of seals present: an frozen vegetables. However, the external seal on the outside of the availability of the protein portion of boxes and internal seals on the indi- the meal, especially beef or poultry, vidual meat or poultry units inside is extremely limited because of the the box. If a seal on an individual strict kosher dietary laws regarding unit is broken, the product is ritual slaughter. Since a slaughter- refused and returned to the distrib- house incurs additional costs and utor. The rabbi also checks to verify the loss of production efficiencies that the deliveries carry the kosher when they produce kosher beef or meat plant stamp. However, as poultry, many have chosen to not important as the kosher aspects of

74 FIU Hospitality Review /Spring 2003

Contents © 2003 by FIU Hospitality Review. The reproduction of any artwork, editorial or other material is expresslv prohibited without written permission from the publisher, excepting thatone-time educational reproduction is allowed without express permission. the products are, it is equally impor- can be processed. Separate "meat" tant that the reliability of the meat and "dairy" designated sets of small supplier be verified from the equipment, such as knives or perspective of USDA inspections cutting boards, can be maintained and compliance with food safety and and completely wrapped at all times sanitation codes. unless they are needed for a particularly production task. Products need separation Menu planning can also be done According to kosher dietary to facilitate product preparation by laws, meat and poultry products incorporating more pareve items have to be stored separately from (neutral foods which are of neither daily products; thus at least two meat nor milk derivative) into the distinct storage areas are required menu or planning menus whlch in a kosher production kitchen, utilize ovens or other large pieces of Some kitchens resolve this issue by equipment for only one type of designating their plants as "meat product, either meat or poultry, or only" plants, and allow no items milk, but not both. Having only one containing any type of dairy prod- type of product prepared in certain ucts into the kitchen, or by estab- large pieces of equipment elimi- lishing two completely separate nates the need to kosher (or sani- production units, each with their tize) the equipment between the own storerooms, freezers, and two production cycles. refrigerators. Components of the breads and The kosher status of the prod- desserts used for kosher meals are ucts must also be maintained also important. If the breads and during the cooking process. Doing desserts contain no dairy products, so involves the choice of not only the they can be used with any meal, proper ingredients, but also the contributing to a kitchen's produc- appropriate use of equipment and tion efficiency. However, because the development of appropriate few such breads can be purchased cooking schedules. The entire on the market and pareve kosher cooking process must be supervised rolls from kosher food plants are by a rabbi, and there must be at very expensive to purchase pre- least one Jewish person in the made, production kitchens serving production kitchen contributing to the inflight industry frequently the cooking process. make their own breads and rolls. If both meat or poultry and An additional modification often dairy products are to be prepared in made to the bread or roll recipe is the same production kitchen, the addition of orange juice. This contact between the two groups of addition changes the status of the products can be prevented by roll or bread from that of a "bread" preparing all of the meat or poultry to a mezonot (a "general" food or products first. Then after thor- provision, as opposed to a specific oughly cleaning all equipment and category, such as "bread"). This work surfaces, the dairy products change is very important on board

Contents © 2003 by FIU Hospitality Review. The reproduction of any artwork, editorial or other material is expresslv prohibited without written permission from the publisher, excepting thatone-time educational reproduction is allowed without express permission. an aircraft, since Jewish dietary Passover as close to what they are laws require that persons engage in during the rest of the year, certain a specified hand washing ritual ingredients have to be changed. prior to eating a "bread." However, Rice and pasta are not acceptable as the laws require only a prayer and kosher items during Passover, thus not the complete hand washing the starch component of a hot ritual when a person is eating bread kosher meal would only be potatoes. in the mezonot status. Without this The bread or roll portion of the meal modification, Jewishpersonseating would be replaced by matzo, the kosher meals on aircraft would all traditional unleavened bread have to leave their seats to perform required during Passover, according the necessary hand washing ritual to the Jewish dietary laws. prior to consuming their meal. All products prepared for use during Passover must be prepared Other modifications needed as kosher for Passover, a higher No cooking is allowed to take than usual level of kosher. To place on the Sabbath under any achieve this kosher status, all grain circumstances. If the kosher and bread products have to be production kitchen produces frozen removed from the production meals, then this production restric- kitchen, and all the cooking equip- tion is not an issue since all meals ment in the entire kitchen must be are cooked in advance, frozen, and cleaned and koshered according to then tempered and rethemalized Passover laws, all under the super- for service on board aircraft, as vision of a rabbi. Once this needed. However, if the kitchen is cleansing and koshering has been producing fresh kosher meals, any completed, nothing that is unac- meals for a flight scheduled to ceptable during Passover can be depart on the Sabbath (usually in brought into the production the evening) must be completely kitchen. prepared, plated, andlor packaged When a kitchen prepares fresh for boarding, packed into trolleys, kosher meals, timing the transition properly chilled and ready for between the production of regular boarding two hours prior to the kosher meals and kosher meals for beginning of the Sabbath (Friday Passover can be very difficult afternoon). When it is close to the because of the airlines' flight time of the flight's departure on schedule demands. The koshering Saturday evening, the trolleys are process for the production kitchen simply pulled out of refrigeration can take from one to three days; it and loaded onto the plane. can be partially simplified by The observance of Passover having a complete wrapped and involves both menu item modifica- sealed set of koshered cooking tion and the koshering of all equip- equipment, such as sheet pans, ment that will be used only during ladles, and pots, which is reserved the holiday. While airlines try to only for Passover use. Since the keep kosher menus during koshering of the kitchen and all the

76 FIU Hospitality Review /Spring 2003

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Contents © 2003 by FIU Hospitality Review. The reproduction of any artwork, editorial or other material is expresslv prohibited without written permission from the publisher, excepting thatone-time educational reproduction is allowed without express permission. equipment must be completed are required by an airline, the before Passover begins, the proce- inflight caterers at the airports to dure generally implemented to which that airline flies encounter ensure the proper preparation of additional costs for long distance the kitchen is that passengers are meal shipment and the storage of served kosher meals that are meals in sufficient quantity to avoid kosher for Passover a day or two stock outages for the airline's before Passover actually begins. flights. Sometimes a distribution A further challenge in regard to center closer to the inflight kitchens the production of kosher meals for with a regular demand for these Passover is the need for the airlines airline specific meals will be estab- or the production kitchen to lished to help alleviate the shipping purchase a complete set of eating and stoekage difficulties. and serving equipment used for Regardless of whether generic Passover meals only. Items such as or airline specific meals are speci- entree casseroles, eating utensils, fied, generally the utensils pack- and even plastic trays that plates aged with the meals cannot be are placed on all have to be new. reused for the production of new This new equipment has to be kosher meals since there is no way ordered in appropriate amounts to know if the utensil was used to well before the time of the Passover consurnc a meat or a dairy product. to be sure that it will be available In addition, when the soiled trays for use when needed. After and utensils are off-loaded from the Passover, this equipment can be aircraft at the flight's destination, placed in general circulation or there is no way of knowing whether discarded, depending on whether the utensils were used for a kosher the equipment chosen by the airline meal or a rcgular meal. Thus, is disposable or airline customized. unless the utensils can be koshered, new ones must be used each time a Kitchen may be selected kosher meal is produced. An airline may require an inflight kitchen to board "airline Special packaging needed specific" kosher meals on its flights Packaging the meals is the last or the airline may only require step performed by the production "generic" kosher meals for its kitchen. The primary purpose of flights. Generic meals can be the special measures required is to obtained from any knsher produc- provide isolation of the conlpleted tion lutchen and contain no logo kosher meals in the presence of components. Airline specific meals non-kosher meals. This isolation are prepared by a specific produc- must be such that the integrity of tion kitchen especially for that the kosher meals is not compro- airline, and include trays, cups, and mised in the latter stages of the utensils with the airline logo. logistical flow where rabbinical When airline specific kosher meals supervision is not available.

Malka and McCml 77

Contents © 2003 by FIU Hospitality Review. The reproduction of any artwork, editorial or other material is expresslv prohibited without written permission from the publisher, excepting thatone-time educational reproduction is allowed without express permission. Unless the meal is cold, it is in its casserole, and the casserole packaged in two parts. This sepa- will be covered with only one layer ration is required to prevent of aluminum foil, similar to the way compromising the kosher status of that entrees for conventional the entree as a result of breaking airline meals are packaged, the seal of an entire meal in order avoiding the extra requirements of to access the entree for rethennal- double wrapping and sealing. ization on board the aircraft. All In preparation for shipping, items that do not require rether- stickers that carry the kosher malization on board the aircraft, production kitchen and the certi- i.e., juice, bread, eating utensils, fying agency names are placed on etc., are placed on a plastic tray, the cold item units. The entree packaged, and sealed separately unit stamps consist of ingredient. from the main entree. This cold information, the production kitchen portion of the meal can be packaged name, certifymg agency identifica- either in a shrink-wraplplastic- tion, and a USDA stamp. ARer the wrap that is heat-sealed or in a main entree is packaged, it will be transparent plastic box that is positioned on top of the cold item sealed with adhesive stickers. unit or in an indentation in the cold Either sealing method has to be items tray which is especially made done in such a way that any for airline use. Each such unit that attempt to break the seal will be contains both the cold portion and visible. If a seal is tampered with the hot portion of a meal is inserted or broken, that meal must be in a separate box and sealed. The discarded. sealed boxes are packed into cases, Hot entrees, whether shipped usually 12 meals per case, for ship- to the inflight kitchen frozen or ping to inflight caterers. fresh, have to be double wrapped, first with regular aluminum foil, Standards are set then with a tear resistant When the packaged frozen or aluminum bag. The entrees are fresh kosher meals are received in then sealed because dietary laws the inflight caterer's kitchen, the say that if a meal is going to be individual meals have to be check-ed heated in an oven that is not strictly for the completeness of the seals kosher, such as the convection that have been placed on them ovens on board aircraft, this meal during the packaging process in the has to be wrapped twice to prevent production kitchens. If any of the contamination. The only exception individual meal unit seals are to this double wrapping process is broken, the meal has to be for flights where all the meals discarded or returned to the served ~r&osher, and the ovens on production kitchen as unaccept- these planes are used to rether- able. Once inspected, the cases of malize.on1y kosher meals. In this meals (if frozen) are stored in a case, the fresh entree will be served separate section in the general

'ZU Hospitality Review ISpr~11g2003

Contents © 2003 by FIU Hospitality Review. The reproduction of any artwork, editorial or other material is expresslv prohibited without written permission from the publisher, excepting thatone-time educational reproduction is allowed without express permission. freezer storage area; individual The wrapped and sealed kosher frozen meal units are removed from meal entrees are loaded onto oven the cases as needed, depending on racks with other regular meal passenger requests for kosher entrees for aircraft boarding and for meals and the number of meals to the heating process. Thus it is be served on a flight. Special atten- essential that the seal on both the tion is given to the requirement for cold tray and the hot entree remain special meals that are kosher for intact. Flight attendants take the Passover during the Passover trays to the passengers while they period. are still completely wrapped and Frozen meals must be sealed. Passengers break the seal tempered under refrigeration for 24 and open the cold tray packages. hours prior to their being boarded ARer the cold trays are served, hot onto an aircraft. This tempering is entrees are brought to passengers necessary in order for the entree to in the foil bags in which they were be properly heated during the heated. Passengers, again, open heating time available on the the sealed bags. Throughout this aircraft and for the cold food items service procedure, it is clear to the to be completely defrosted prior to passengers who ordered kosher service. Thus, no last minute meals that the integrity of their requests for kosher meals can be meals was not compromised once accepted, as there is no suitable t,he meal left the production method for rapid thawing of the kitchen, the last location where a meal components. Use of a rabbi's supervision is required and microwave oven for thawing is guaranteed. unacceptable as all seals have to remain intact, and microwaving a Special handling needed kosher meal can cause the plastic Once the flight reaches its wrapping to tear, resulting in the destination, dirty service equip- integrity of that meal being compro- ment and eating utensils that were mised. part of the kosher meals are off- Overall, kosher meal handling loaded from the plane and trans- in an inflight kitchen is minimal ferred to the destination inflight and does not require any additional kitchen together with the other assembly of items by the inflight utensils and service equipment kitchen staff since all preparation used for the traditional meals. and packaging is done by the Deplaned kosher equipment cannot kosher production kitchen. Even be used for future kosher meal fresh meals are completely service as it has been exposed to prepared, packaged, and chilled non-kosher equipment and non- prior to boarding on the aircraft in kosher food remains. However, if accord with the U.S. FDA Food an airline uses logo eating utensils Code standards by the kosher and equipment for its kosher meal production kitchen. senice, the used kosher equipment

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Contents © 2003 by FIU Hospitality Review. The reproduction of any artwork, editorial or other material is expresslv prohibited without written permission from the publisher, excepting thatone-time educational reproduction is allowed without express permission. can still be used in the inflight regarding which agency to rely kitchen for further non-kosher meal upon so that their personal desired assembly and service for that level of adherence to kosher stan- airline. dards is met by the products they There is an exception to this ~onsume'~. constant need for new eating uten- Because consumers have highly sils and equipment. If the quantity varied opinions regarding the many of eating utensils and equipment is certifying agencies, the airlines face sufficient to make the process cost a difficult decision in their determi- effective, this equipment can be nation of which kosher approval to cleaned and sanitized to kosher select since there is a chance that standards and reused for future not all of their passengers will be kosher meals. However, only a satisfied with their selection. limited number of airlines have Furthermore, there is a possibility that quantity level and only a that some of their passengers will limited number of kitchens are not even consider products certified capable of sanitizing the equipment by their selected agency to be to meet kosher standards. Today, kosher. Although an airline may because of the cost associated with survey the opinions of their passen- utensil and equipment replace- gers and that of the Jewish commu- ment, most of the eating utensils nity in the areas most frequently packed with kosher meals are served by their flights, there is still plastic. Thus, they are simply no "correct" solution to this discarded after the flight is dilemma, as even passengers completed. residing in different geographical areas within the U.S. will have Certifying adds complexity differing opinions. Thus, airlines Even though airlines may generally select the certifying make a conscientious effort to plan agency(ies1 that they feel the and serve kosher menus that they majority of their passengers want feel will appeal to their passengers, and which selected suppliers can they are still faced with another provide. dilemma regarding their kosher meal service, which kosher Systems are varied approval (or certifymg agency) to The logistical system required accept for their meals. As the to place high quality meals on board complexity of the manufacturing aircraft is a complex one, even for processes for food items and the routine meal service. When special need for kosher certification has meals are required, additional increased as demand for these prod- factors that must be considered add ucts has increased, so too has the complexity to the meal service number of certifying agencies system. Kosher meals have unique, increased. Thls increase has led to highly specific requirements if they a great deal of consumer confusion are to maintain their kosher status

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Contents © 2003 by FIU Hospitality Review. The reproduction of any artwork, editorial or other material is expresslv prohibited without written permission from the publisher, excepting thatone-time educational reproduction is allowed without express permission. until they are served to airline fications that applies to all opera- passengers. Challenges exist tions of the same type - whether throughout the logistical system the operation is a production required for the preparalion, kitchen, inflight kitchen, or an boarding, and sening of inflight airline. Variations in effective meals. These challenges begin with system modifications might result the food sources where there are from variances in factors surh as limitations on the meat/poultry the size of the production kitchen supply, for example, and end with and the volume of meals produced issues concerned with the service of by the kitchen, the size of the the kosher meals on the aircraft. market for kosher meals at a Thus, a variety of modifications to particular airport facility, differing the traditional system, such as flight origins and destinations koshering for Passover, separating (domestic or international), or equipment used for meavpoultry specific airline specifications. No and dairy cooking, and sealing the matter what approach is taken meals to prevent contamination with regard to system modifica- hmnon-kosher foods, have to be tions, to be successful all opera- implemented throughout the logis- tions throughout the logistical tical system in order to provide system have to follow the essential, solutions to these challenges. complex Jewish dietary laws and In addition, these modifications the food sanitation and safety codes have to be reinforced by precau- of the FDA, which include the tionary measures, such as produc- development and implementation tion and senrice guidelines and of an effective HACCP system. product handling instructions, in Thus the ability of inflight caterers order to guarantee that the kosher to provide the airlines with kosher meals will keep their kosher status, meals which can maintain their especially during the portions of the kosher status until they are served logistical support system where to the airline passengers represents there is no immediate rabbinical a significant logistical achievement supervision present (i.e., in the for both caterers and airlines1'. inflight kitchen and on the aircraft). However, these modifications, as References important as they may be, are 'A C. McCo01,Inflight CoteringManage- always secondary to the esscntial ment (New York: John Wiley & Sons, Inc., 1995). food safety and sanitation codes 2P. .Jones and M. Kipps, "Flight catering: which guarantee the fwd, whether An mtmduction," in P Jones and M. Kipps traditional or kosher, as fit for (eds.1, Flight Cafering (London, L.K.: Longman Scienlific & Technical, 1995),6,X. human consumption. ""Kosher packaged goods production While logistical system modifi- in U.S. reaches $130 billion." Kosher cations are necessary to success- Today Newspa~er.Aueust 1999. retrieved fully service kosher meals on board aircraft, there is no one set ofmodi-

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