Aviation Food Safety

The provision of safe food to millions of airline passengers annually is now a multi-billion dollar industry. The consequences of in-flight food poisoning are extremely serious not only to the passengers, crew (and consequent safety of the aircraft) but to the airline company's reputation and possible exposure to litigation.This important book looks at all aspects of the provision of safe food to airline passengers, including coverage of topics such as codes of practice, food production, supply chain logistics, HACCP, galley design, managing aircraft water safety and liability issues.Written by Erica Sheward of Castle Kitchens, a company providing high class catering exclusively to business and private aviation, this book is an essential purchase to all those involved in this important and growing industry.

Erica Sheward is a Director of Castle Kitchens Ltd, a UK based food manufacturer, providing bespoke meal solutions for business and private aviation, special dietary requirement meals to the commercial aviation and healthcare sectors and own branded recipe dishes to the retail market.