Airport Business - 32

CATERING
are less likely to share and request individual meals, " Leeman
said. " It's gravitated to more small plates and individual dishes
verse artisan shared displays. "

The Food Safety Renaissance
As the pandemic's grip took hold, there was a renewed focus
on food safety, said John Detloff, chief operations officer,
DaVinci Inflight Training Institute. Detloff said that he's been
flooded with calls and messages concerning COVID-19 and
what impact it would have on caterers, flight crews and food
hygiene practices.
" With COVID-19, I get calls at least two to 10 times a
week of flight crews and corporate flight departments calling
us to say, 'How should I handle the food? What training
should I have my f light crews have when it comes to food
safety?' " Detloff said.
This is in stark contrast to what Detloff said has been his
experience during his career as an executive chef and food
safety trainer. Prior to the pandemic when he would lecture
on food safety at conference, sometimes half the audience
would leave.
The unknows of the pandemic, though, brought everyone
involved in the process of getting food from kitchen to aircraft
back into the necessary subject of food safety.
It's been the silver lining of the pandemic, because, as
Detloff explained, aviation caters were already well set up

Innovative Aviation Design
Chicago * Dallas * www.muller2.com

AIR CULINAIRE

to tackle the demands
of COVID-19 by simply
following the food safety best practices
they always had, only now with the
addition of new sanitization methods
and mask wearing added into the mix.
" The food safety practice and
handling has always been the same for
the catering side, but not so much
as far as the f light crew side and
the FBO, and I think we're all now
working on the same page to making
sure that we're all following the food
safety practices as best we can, " said
The fogger used
Detloff.
by Air Culinaire.
Detloff added that with COVID-19 being an
AIR CULINAIRE
air borne illness, aviation kitchens actual have a
leg up on other areas thanks to their many vent
hoods which keeps the air in the kitchen constantly circulated.
" Aviation caters do a great job with food safety, but when it
came to delivering the food, and the flight crew or the FBO
taking the food, there was really no regulations, " Detloff said.
" I think now especially with COVID-19, everybody's taking
the proper measures when it comes to food safety. "
One thing Detloff said an FBO and business f lyer can
do is make sure they work with an aviation caterer, who are
held to catering-specific standards by organizations like the
FDA and local health departments compared to other food
service providers.
" They take all the necessary measures to make sure that
they're taking the food serious when it comes to food safety.
They also use a cook to chill method, which is controlling
the temperatures of the food the very best way compared to
restaurants and hotels, which do the cook to serve method,
where they cook the food and you're really meant to eat it
within those four hours, " explained Detloff.
Having that proper training is crucial to food hygiene
success. Knowing what the proper temperature to cook and
then store food at, along with how to clean, sanitize and
prevent cross contamination makes all the difference.
" So therefore, making sure that you're killing any

AviationPros.com/21165426

32 \ AIRPORTBUSINESS / DECEMBER 2020


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Airport Business

Table of Contents for the Digital Edition of Airport Business

Inside the Fence: Once in a Lifetime
Industry Update
Hindsight is 20/20
Remote Airport Deploys Open Platform Video to Monitor Facilities, Secure Operations, Connect wth Clients
Airport Guru: General Aviation Airports: A National Asset
Mitigating Public Safety Risks – Let's Fly Again!
Contact Tracing and COVID-19 Technology Best Practices
Cover Story: Less Touch, More Travel
Taking to the Sky in 2021
Are We Over Disinfecting Airports?
Airport Security in the Age of COVID
The New Norms of Aviation Catering
Safe and Secure Travel in the Age of COVID
Legal Matters: Single FBO Airports: Is There an Impermissible Exclusive Right? What Can You Do About It?
Product Profile: A Customizable Fueling Experience
Airport Business - 1
Airport Business - 2
Airport Business - 3
Airport Business - 4
Airport Business - Inside the Fence: Once in a Lifetime
Airport Business - Industry Update
Airport Business - 7
Airport Business - 8
Airport Business - 9
Airport Business - Hindsight is 20/20
Airport Business - 11
Airport Business - Remote Airport Deploys Open Platform Video to Monitor Facilities, Secure Operations, Connect wth Clients
Airport Business - 13
Airport Business - Airport Guru: General Aviation Airports: A National Asset
Airport Business - 15
Airport Business - Mitigating Public Safety Risks – Let's Fly Again!
Airport Business - 17
Airport Business - Contact Tracing and COVID-19 Technology Best Practices
Airport Business - 19
Airport Business - Cover Story: Less Touch, More Travel
Airport Business - 21
Airport Business - 22
Airport Business - 23
Airport Business - 24
Airport Business - Taking to the Sky in 2021
Airport Business - Are We Over Disinfecting Airports?
Airport Business - 27
Airport Business - Airport Security in the Age of COVID
Airport Business - 29
Airport Business - The New Norms of Aviation Catering
Airport Business - 31
Airport Business - 32
Airport Business - 33
Airport Business - Safe and Secure Travel in the Age of COVID
Airport Business - 35
Airport Business - 36
Airport Business - 37
Airport Business - Legal Matters: Single FBO Airports: Is There an Impermissible Exclusive Right? What Can You Do About It?
Airport Business - 39
Airport Business - Product Profile: A Customizable Fueling Experience
Airport Business - 41
Airport Business - 42
Airport Business - 43
Airport Business - 44
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