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FOOD SAFETY in AVIATION Presented by Brig Gen(Retd) Md Abdur Rab Miah

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FOOD SAFETY in AVIATION Presented by Brig Gen(Retd) Md Abdur Rab Miah WELCOME TO CAA, BANGLADESH DECRALATION OF WORLD HEALTH ASSEMBLY In 1974, the 27th world health Assembly stressed, “ the need for each member state to shoulder the responsibilities for the Safety of food Wat e r , and proper handling of waste disposal in international traffic.” FOOD SAFETY IN AVIATION Presented by Brig Gen(Retd) Md Abdur Rab Miah CAPSCA Focal Person & Aviation Public Health Inspector and consultant Civil Aviation Authority, Bangladesh POINTS OF DISCUSSION Introduction Standards of Flight catering Premises Water Supply Storage of Food Food Handlers Food Preparation Staff Cloakroom Crew Meals Transportation of food to the aircraft Waste Disposal Flight Catering Laboratory Flight Catering Inspection , Conclusion INTRODUCTION Food safety in Aviation ensures hygiene, wholesomeness and soundness of food from its production to its final consumption by the passengers and crew. So, the air operators are to provide contaminants free ,hygienic , safe, attractive, palatable and high quality food to the consumers. Because the passengers assess an airline by the quality of the meals it serves on board. STANDARD OF FLT CAT PREMISES 1) Flight catering premises - spacious (2) Protection against rodents & insects 3) Lighting and ventilation (4) Located at or in the vicinity of airport 5) No projections or ledges on the wall (6) Floor- smooth but not slippery (7) Walls to be tiles fitted with min partition (8) or, Washable/Glossy paint PROTECTION AGAINST INSECTS & RODENTS All doors, windows and other openings should be insect-proof • Plastic insect-proof screening is recommended Kitchen entrances should have self-closing, double doors, opening outwards. EXCLUSION OF DOMESTIC ANIMALS Dogs, cats and other domestic animals should be excluded from all parts of the food premises. CLEANING OF CATERING PREMISES Authority to ensure cleaning of walls, floors, doors, windows, ceilings and all other parts of the structure. One person should be made responsible for the cleanliness of the premises. Cleaners should know the use of cleaning tools and materials. They should be made aware of the hazards. Keep cleaning apparatus and equipment in a hygienic condition. Disinsecting The Premises TO BE CARRIED OUT BY Spraying & fumigation of insecticides Walls to be treated with insecticidal paint Electrified grille to be used to attract & kill insects. WATER SUPPLY All water should be potable Regular monitoring is necessary to ensure safe water quality. Hot water to be supplied throughout the premises Automatic faucets (taps)with electronic eyes to be provided STORAGE OF FOOD ( Rules) Minimum quantity of food to be stored Stocks should be regularly inspected (FIFO) Proper rotation to be maintained • Access to be maintained must be restricted & controlled Extra food should remain in the store Store to be kept clean, cool & covered STORAGE OF FOOD All food stores should be dry, well lit, well ventilated, vermin-proof and clean, To be situated away from sources of heat, both natural and artificial. All racks and shelves should be easily removable for cleaning . Foodstuffs must not be stored directly on the floor, even if they are in boxes or cartons. STORAGE IN REFRIGERATORS AND COLD ROOMS Refrigerators and cold rooms to be away from the sources of heat Placing of Thermometers The temperature should not exceed 5°C Internal surfaces of cold rooms preferably to be made of metals STORAGE IN REFRIGERATORS & COLD ROOMS- continued There should be Separate refrigerators for : (a) dairy products, (b) meat, (c) fish, (d)fruit,(e) vegetables & (f) confectionary. Refrigerators should be thoroughly cleaned at least once a week. Disinfectants should not be used, as they may taint the food. STORAGE IN DEEP FREEZE • Hot food should not be placed in refrigerators or deep freezes. • The temperature should normally be maintained at -18ºC. • For longer term storage (> 3 months), it may be as low as -26ºC to -29ºC • Blast freezers are used to bring down temp of cooked food to -18 °C before placing in deep freeze. The cooling period should be within 90 minutes Food should be kept at safe temperature AIRCRAFT MEALS NEED TO BE SUPPLIED FROM KITCHENS THAT ARE: Under the direct Of the airline, or control catering contractor but Staffed by: permanently supervised bacteriological by the airline. examination. Airlines also to inspect and collect food samples Airlines should not for examination: uplift foods from a that holds a monopoly caterer : business & unhygienic condition. SAFE FOOD PREPARATION FOR TRAVELLERS •Raw foods to be washed to remove soil and contaminants. •Green salad to rinse in running potable water Meals should be prepared as after hypochlorite near as possible to the time of treatment. consumption Frozen raw foods to be completely thawed before cooking FOOD SHOULD BE COOKED THOROUGHLY Food should be cooked thoroughly and to be kept under steaming hot condition. If food is cooked properly all dangerous microorganisms are killed which is one of the most effective ways to make food safe. The temperature in all parts of cooked food should reach 70° C. WORKING SURFACE Surface of work table to be impervious, smooth and easy to clean. Made of Stainless steel, marble or laminated plastic The furnishings are to be of simple design and free from crevices, cracks and corners which can be depository for dust. They should be mobile for easy cleaning. PRECAUTIONS OF FOOD Meals that are to be frozen should be transferred to deep freeze without delay. Frozen packs should be put straight into a convection oven after removal from the deep freeze. Meals should be served as quickly as possible after reheating. Passengers food must not be reheated more than once. PRECAUTIONS OF FOOD-cont All food containers to be stored in a clean dry area; Not to be used for any other purpose Overstock of food to be avoided & to be used within its shelf life. All food packages have national quality symbol Packs should be date marked or coded with date of production CROSS INFECTION After raw food has been handled : - the operative's hands, - slicing machines, -cutting boards, - knives, -work surfaces, -all utensils & equipment- must be washed and sterilized before contact is made with cooked foods. Food Poisoning: There is possibility of transfer of bacteria from raw foods to cooked foods WASHING FACILITIES Washing by hand Only in very small establishment all utensils and dishes are washed by hand. For manual cleansing and sanitization of dishes and utensils preferably three large stainless steel sink should be used. Washing by Machine Items like crockery, glasses, trays, and containers are cleansed and sanitized by machine The first section is the wash tank, in which the temperature of water should be 60ºC (140 °F). The 2nd tank is the rinse tank, in which water at a temperature of 82 ºC (180 °F) is sprayed through fine nozzle jets. The third section is a hot air drying chamber, operating at temp of 100 ºC (212 °F). Pan washing Automatic washing machines may be used for cleansing and sanitization of pans, pots & large baking utensils. Use of detergent/ germicide For washing & sanitization combined detergent & germicide may be used. It is to be added by automatic dispenser. CREW MEALS Cabin & cockpit crews are normally supplied with special meals, or receive an allowance to buy food on arrival. Captain should be given a completely different meal from that served to the co-pilot, and to be prepared from different sources The same principle must apply if they eat in ground catering premises a few hours before take off. AIRPORTS HOTEL/RESTAURANTS Airport hotels and restaurants often provide foods to crew and passengers which should also be taken care of. High standards of food hygiene to be maintained at all airports, flight and hotel catering . FOOD HANDLERS CARE OF FOOD HANDLERS Persons suffering from food or water borne diseases - not to be employed To be kept under regular surveillance. Those suffering from wounds, sores or GIT illness not to be employed Pre recruitment medical examination to be done. Persons not carriers should only be recruited. CARE OF FOOD HANDLERS-cont Fingernails should be kept short & clean. They Should be forbidden to spit & use of tobacco. Not to cough or sneeze on uncovered food No personal clothing to be taken into food areas. Hands to be covered by disposable gloves. Suitable head gear must be worn First aid facilities to be provided IMPARTING TRAINING All food handlers should receive training in food hygiene including the followings : company regulations and procedures, health requirements, use of equipment, use of protective clothing, handling of food, Reporting sickness, personal and general hygiene in working areas Note: Lectures, films and visual aids, should be imparted in training . HAND CARE ss HAND CARE Approved bactericidal soap/ liquid soap to be used. Hands to be cleaned frequently throughout the day. Paper wipes to be provided for hand drying to reduce risk of cross contamination. HAND CARE BY ALL STAFF STAFF CLOAKROOM STAFF CLOAKROOM Toilet with wash Basin toilets, wash basins, Shower lockers for clothes, changing rooms Use of cloakroom Kitchen staff -should enter The toilet areas -not to the kitchen after using open directly on food wash rooms, taking preparation area. shower & changing Lockers -to be separated personal clothing. for each Gender. TRANSPORTATION OF FOOD TO AIRCRAFT Vehicles for transportation Special vehicles are to be used for transportation. Vehicles should be refrigerated if catering centre is far away. All vehicles should be hygienically maintained . Not be used to carry the contents of waste bins. At the end of each day, the vehicle should be washed with detergent/germicide solution. Meals should be transported at 4°C (40ºF) to the aircraft. Preservation of food in Aircraft Food for service to passengers is stored in the galley or pantry areas. There should be a separate galley for first-class passengers.
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