Premium on Safety - Issue 37, 2020 - 10

individuals receiving offloaded catering and the dish and linen
cleaning. Let's not forget the ice, coffee service, and the trash
disposal, too.
A catering safety management system requires private
aviation catering kitchens and the end-user to take a proactive
approach to address a specific group of potential hazards, in
the food flow through their kitchens to the table. The SMS must
set in place a control point to eliminate or slow the risk to an
acceptable level.
Recommendations
During our current state and into the future, we should all take
extra precautions for keeping our crew and team members
safe. Yasmin Milner, Head of Training at Corporate Flight
Training (CFT) based in the UK and Malta says that the cabin
crew might consider traveling to the aircraft in different
clothing and changing into uniforms onboard. "Just think about
the different people and environments you may come into
contact with on your journey to work, you could be unwittingly
carrying the virus on your uniform."

She also advises to immediately add an advanced cleaning and
disinfection routine on board. Consider things like your galley,
work surfaces, chiller cabinets, food containers, ice drawers
and any touch areas including garbage bin, latches, draws,
cupboards, lavatory door handles, faucet, taps, flush, and other
buttons that need to be cleansed and disinfected before and
after use and frequently in between.
She also suggests limiting the number of people entering the
aircraft and galley area when possible and keep the acoustical
curtain/door closed (if applicable). Also, be aware of handling
catering boxes: have they come directly from the catering
company, from a controlled environment, or have they been
delivered to the FBO and to you by the ramp staff, where viruses
and pathogens could be present on the boxes? Try to keep them
out of the galley and wash your hands after handling.

"Catering in today's worst-case scenario requires
even more diligence to protect everyone coming in
contact with the food."

Read more about how "COVID-19 Reinforces the Need for Catering Best Practices," and watch
a recorded NBAA News Hour webinar reviewing best practices for pilots, flight attendants,
FBO personnel, and everyone else in the supply chain of aircraft catering during the COVID19 crisis. Note, requires NBAA membership to view webinar.

https://www.nbaa.org/aircraft-operations/safety/coronavirus/covid-19-reinforces-the-need-for-catering-best-practices/ https://www.nbaa.org/aircraft-operations/safety/coronavirus/covid-19-reinforces-the-need-for-catering-best-practices/

Premium on Safety - Issue 37, 2020

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