Скачать или смотреть ✈️🍽️ Airline Food Safety: From Kitchen to Cabin 🛡️

Ever wondered how your in-flight meal stays safe hundreds of miles above the ground? Airline food safety is a high-stakes journey from production to your tray. It starts in catering kitchens, where ingredients are carefully selected, cooked, and rapidly chilled to prevent harmful bacteria. Meals are packaged in sterile containers with temperature indicators to keep the cold chain intact.

During transportation, refrigerated trucks and insulated boxes maintain safe temperatures. Onboard, flight crews store meals in chilled units until they’re ready to serve. Hot dishes are reheated to at least 75°C, while ready-to-eat foods like salads stay cold to prevent bacterial growth.

Timing is critical—meals are served only within safe windows, and leftovers are discarded. Strict HACCP procedures, hand hygiene, and staff training ensure passengers enjoy their meals safely.

From the kitchen to your plate, every step is monitored, measured, and controlled. So next time you eat at 35,000 feet, remember: it’s not just convenient—it’s carefully managed to protect your health.