FBO FOCUS The New Norms of Aviation Catering The COVID-19 pandemic has brought a renewed focus on food safety best practices and how to hygienically prepare and bring food from the kitchen to the plane. By Walker Jaroch F The back of an Air Culinaire truck is sanitized via fog. ood safety practices have always been a priority for caterers serving the business aviation community, however the pandemic has brought a new dynamic and essential safety protocols to professional commercial kitchens as heightened safety has become a focus for flyers traveling for business and pleasure. Roger Leeman, vice president of operations, Air Culinaire Worldwide, states their kitchens have always practiced top-level food safety and sanitation practices prior to the rise of COVID, with every team member investing significant training and time cleaning and sanitizing work surfaces to prevent cross-contamination and foodborne illness. However, the pandemic has created a more threatening hazard into food production operations. Photo courtesy of Air Culinaire Air Culinaire's fogger, used to quickly sanitize its kitchens and trucks. Photo courtesy of Air Culinaire 32 GROUND SUPPORT WORLDWIDE FEBRUARY 2021