Aviation Food Safety Workshop – June 13, 2017
Presenter: John Detloff, Air Culinaire Worldwide
Passengers often assess their satisfaction with their flight by the quality of the meals served onboard. As flight attendants, it is not only important to provide high-quality food; the safety of our passengers is top priority. Managing food safety can be difficult and worrisome given the uncontrollable environment onboard an aircraft. However, taking the proper actions and procedures before, during and after a flight can ensure your crew and passengers remain safe. Foodborne illness can nearly be eliminated if food is handled properly from the time it is ordered to the time it is served. You can be proactive in preventing foodborne illness by having proper training and knowledge.
Each attendee will receive a Food Safety Training Manual, Allergy Training Manual, Gluten Free Training Manual and much more from Air Culinaire Worldwide. The students will receive an Aviation Food Safety Certificate from Air Culinaire Worldwide and Aircare FACTS. They will also receive a Food Handler Certificate from a nationally recognized company.
Contact firstname.lastname@example.org with any questions.
(An additional $150 fee is required to attend this pre-conference workshop.)