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Catering Question  
User currently offlineAT From United States of America, joined Jul 2000, 1007 posts, RR: 0
Posted (7 years 6 months 1 week 2 days 17 hours ago) and read 1532 times:

I've noticed that when aircraft have long turn-around waits at airports before the return flight, the catering is often loaded hours before the flight. Last week I noticed Air France and Singapore Airlines flights being catered what must have been at least 4 hours before the departure time.

Wouldn't this cause the food to spoil? Is there refrigeration in the galleys while the aircraft is parked and without power?

THANKS

4 replies: All unread, jump to last
 
User currently offlineOPNLguy From , joined Dec 1969, posts, RR:
Reply 1, posted (7 years 6 months 1 week 2 days 17 hours ago) and read 1505 times:

It's only been about 30 years since I catered, but tray set-ups and entrees were stored in separate containers, and dry ice was used to keep them cool.

I'm sure these days that refrigeration technology has advanced, and the stuff is kept suitably cold until it comes time to heat it up for serving.


User currently offlineCV580Freak From Bahrain, joined Jul 2005, 1033 posts, RR: 0
Reply 2, posted (7 years 6 months 1 week 2 days 17 hours ago) and read 1497 times:

Dry ice is still used, thats why your choc-ice is like a small brown brick when you get it  Smile


One day you are the pigeon, the next the statue ...
User currently offlineFI642 From Monaco, joined Mar 2005, 1079 posts, RR: 2
Reply 3, posted (7 years 6 months 1 week 2 days 16 hours ago) and read 1430 times:

These international arrivals must be "stripped" of the food products that were brought into the country. Most aircraft have chillers which will keep food
safe for many many hours. Some aircraft even have small freezers.



737MAX, Cool Planes for the Worlds Coolest Airline.
User currently offlineEK413 From Australia, joined Nov 2003, 4865 posts, RR: 4
Reply 4, posted (7 years 6 months 1 week 2 days 5 hours ago) and read 1260 times:

Inflight Catering is usually prepared 6 hours prior to departure and supplied to the aircraft 3 hours prior to departure...
Galleys have chillers which keep the meals at a cool temperature to prevent food contamination but if the flight is delayed depending how long the aircraft is delayed for the hot meals must be replaced in most cases...
Hope this answers your question...

EK413



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