Aviation food safety
Cover -- Dedications -- Contents -- About the author -- Foreword -- Preface -- Acknowledgements -- Abbreviations -- Introduction -- 1 Aviation safety and its impact on the global economy -- Aviation statistics 45; the crash effect and potential economic impact -- What constitutes aviation safety63; -- The pilot factor -- Is food safety a major aviation safety issue63; -- Aviation food safety and the global food chain link -- 2 Consumer perceptions 45; fact or fiction63; -- Airline catering overview -- The consumer view and how it drives the airline product -- Buy on board 45; the battle of the brands -- How safe is airline food63; -- Causative factors of food poisoning outbreaks associated with meals on aircraft -- Chain of events -- 3 Current codes of practice -- The International Health Regulations 40;IHR41; -- Comparison of roles of WTO44; WHO and CAC -- Impact of IHR on airlines8217; food safety policies -- IATA and ICAO guidelines -- Delivery and acceptance of catering supplies -- Meal and beverage service to the flight crew -- Food safety and hygiene 45; risks and prevention -- Crew personal hygiene -- Delayed flights -- Suspected food poisoning -- Special meals -- Galley and equipment hygiene -- Potable water and ice -- Insects -- Impact of non45;regulatory format of industry directives -- Food safety legislation -- Catering standards versus food manufacturing protocols -- Food labelling legislation -- Manufacturing45;style approaches to airline catering labelling -- Special45;meal labelling -- IFCA and IFSA World Food Safety Guidelines -- WHO guidelines -- Terrorist Threats To Food -- Guide To Hygiene and Sanitation in Aviation -- 4 Have Airlines Considered Crisis Prevention63; -- Management programmes required to facilitate HACCP implementation -- Education and training programmes essential to HACCP implementation -- People and process analysis -- Training requirements -- Developing a manufacturing45;based HACCP study -- Product and process evaluation -- Defining operational procedures to comply with the seven principles of HACCP -- Principle 158; Conduct a hazard analysis -- Principle 258; Determine the critical control points 40;CCPs41; -- Principle 358; Establish critical limits -- Principle 458; Establish a system to monitor control of the CCPs -- Principle 558; Establish corrective actions to be taken when monitoring indicates that a CCP is not under control -- Principle 658; Establish procedures for verification to confirm that the HACCP system is working effectively -- Principle 758; Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their application -- Aviation catering HACCP versus manufacturing HACCP -- 5 Implementing manufacturing SOPs to achieve aviation food safety utopia -- Product development -- Product45;generic issues for consideration -- Product45;specific issues for consideration -- Development issues -- Supplier outsourcing -- Raw material procurement -- End product specifications -- Goods receipt -- Production protocols -- Assembly protocols -- Labelling and shelf45;life attribution -- Despatch protocols -- Verification microbiology and product recall -- In45;flight documentation -- 6 Liability issues 45; protecting the airline brand -- Aviation liability -- Establishment of the Warsaw Convention47;Montreal Conventi.