Mortyman From Norway, joined Aug 2006, 4328 posts, RR: 1 Posted (2 years 7 months 1 week 4 days 22 hours ago) and read 22929 times:
Dpn't know if this has been posted before:
Airplane Food: The Dirty Truth About Where Your Meal Comes From
An investigation by ABC's "20/20" revealed that more than 1,500 health violations had been identified by FDA inspectors throughout the past four years, including things like dirty cooking areas, old or moldy products and employees not washing their hands. Oh, and roaches and mice.
ckfred From United States of America, joined Apr 2001, 5528 posts, RR: 2
Reply 4, posted (2 years 7 months 1 week 4 days 21 hours ago) and read 22581 times:
Who is responsible for inspecting flight kitchens for LSG Sky Chefs, Gate Gourmet, Flying Food Group, and other airline caterers?
One would think that a county or municipal health department would inspect a flight kitchen, just as it inspects kitchens of restaurants within a jurisdiction, or whichever agency inspects food service facilities at airport restaurants.
I know that a federal agency inspects the food service facilities of ships that call on U.S. ports, because state and local agencies don't have jurisdiction, and the vast majority of ships fly foreign flags.
Antoniemey From United States of America, joined Dec 2005, 1772 posts, RR: 4
Reply 6, posted (2 years 7 months 1 week 4 days 20 hours ago) and read 22308 times:
Ah, "investigative reporting"... let's scare everyone into thinking they're unsafe when the same thing happens at that Chinese restaurant they stop at 3 nights a week...
You'd be appalled if you knew what happens with the food at convenience stores...
With that in mind, things like maggots in the food that ends up being served IS an issue. Moldy or outdated food being found at the prep kitchen is not, as long as it's not ending up being used anyway. Assuming monthly inspections, 1500 violations (and they didn't specifically say what the frequency of major violations was) is 31.5 per month... across the whole country. Not really that high of an incidence rate.
Make something Idiot-proof, and the Universe will make a more inept idiot.
rotating14 From United States of America, joined Jan 2012, 913 posts, RR: 0
Reply 7, posted (2 years 7 months 1 week 4 days 19 hours ago) and read 21946 times:
Above all else you can forgo the catered airline cuisine and pack a Peanutbutter & Jelly sandwich with animal crackers and a Juicy Juice drink box or eat the likes of Quiznos, Burger King or Qdoba. You'll always have a choice.
JAGflyer From Canada, joined Aug 2004, 3688 posts, RR: 4
Reply 8, posted (2 years 7 months 1 week 4 days 19 hours ago) and read 21762 times:
We had some left over crew meals from a plane we were importing from Europe which were packaged in SNN. There were only 3 people onboard yet the caterer put 6 meals on. I took a leftover foil dish of salmon/potatoes thinking I'd warm it up in the toaster for lunch. Then I started to think about the food being put on the plane in SNN most likely chilled, then sitting on the 737 with no chillers for 7 hours in a somewhat warm cabin environment. I figured I'd err on the side of caution and toss the meal after taking a few bites. It smelled/tasted ok but I didn't want to risk any food poisoning. Too bad since it looked like something you'd expect in J or F!
This begs the question of how can airlines control bacteria growth when the planes do not have chillers? I've seen milk/creamers in a drawer with ice but what about meals? The pre-packaged TV dinners I've seen on planes were stored in cardboard boxes or loaded into the ovens by the caterers. They were most likely packed with preservatives to survive outside of a cold environment.
[Edited 2012-11-25 16:42:11]
Support the beer and soda can industry, recycle old airplanes!
doulasc From United States of America, joined Dec 2011, 656 posts, RR: 0
Reply 10, posted (2 years 7 months 1 week 4 days 18 hours ago) and read 21626 times:
I am surprised that inflight meals have gone downhill this far. I have traveled on TWA,Delta and Eastern in the 1960s and 1970s and people gripped about airline food then.My opinion was then I though the meals were satisfactory and this was in coach.I remember breakfast on Eastern pancakes with apple topping,mini sausage links,orange juice and coffee.satisfactory
delta747tlv From United States of America, joined Aug 2012, 40 posts, RR: 0
Reply 11, posted (2 years 7 months 1 week 4 days 18 hours ago) and read 21623 times:
Often we are just hoping for the best on aircraft without chillers, but you won't find most crew members eating any food onboard and definitely not fish beyond hour 1 or 2 of the flight. On the milk end of things, milk on international flights is UHT- ultra high temperature processing, it does not need to be refrigerated and has a 6-9month shelf life before opening.
FI642 From Monaco, joined Mar 2005, 1079 posts, RR: 2
Reply 13, posted (2 years 7 months 1 week 4 days 18 hours ago) and read 21420 times:
We used to do regular surprise inspections on the kitchens. I have seen some "interesting" situations in too.. They were always surprised to see my thermometer, and to find out I am both Sanitation and HACCP certified. I was then they took me seriously.
I have gotten food poisoning on a plane before. In First, no less!
737MAX, Cool Planes for the Worlds Coolest Airline.
okie From United States of America, joined Jul 2003, 3419 posts, RR: 3
Reply 18, posted (2 years 7 months 1 week 4 days 16 hours ago) and read 20090 times:
Quoting doulasc (Reply 10): . I have traveled on TWA,Delta and Eastern in the 1960s and 1970s and people gripped about airline food then.My opinion was then I though the meals were satisfactory and this was in coach.I remember breakfast on Eastern pancakes with apple topping,mini sausage links,orange juice and coffee.satisfactory
They may have been a little short on seasonings for my tastes but were much better than Okie could cook. I had been on a many a flight in that time frame and would hear fellow passengers complain, I thought it was pretty good myself and noticed they always ate what was put before them.
Quoting JAGflyer (Reply 8): The pre-packaged TV dinners I've seen on planes were stored in cardboard boxes or loaded into the ovens by the caterers. They were most likely packed with preservatives to survive outside of a cold environment.
The concept is to cook the items to kill the bacteria, then chilled or frozen, they are just reheated in the ovens, the cooking process was previously accomplished.
ltbewr From United States of America, joined Jan 2004, 13470 posts, RR: 17
Reply 20, posted (2 years 7 months 1 week 4 days 16 hours ago) and read 19715 times:
There are plenty of opportunities for contaminated food, beverages and related items like ice and even water on air flights as other posters noted as well as at your local restaurant.
A big problems as to air flights can be different standards from where food, drinks, ice and even water is sourced from, transported or otherwise handled and if one gets sick, it may be more difficult to determine the source of the contamination. You could have a number of jurisdictions involved with who is responsible for health law enforcement, including the airport, the airline, the preparer's site cans and each have different inspectors involved. Food for air flights also have a number of opportunities for spoilage and contamination in transit from the preparers to the airplane as well as on the plane. You also have the possibility of illness or improper procedures by flight crews that can contamminate food. Preparers also may not follow or sufficiently enforce proper procedures or to hold down costs, may allow the use of borderline safe use date or possibly improperly handled food and water, you could have malfunctions of cooking equipment as well.
Still, overall, the risks of getting contamminated food on an airline flight, if you are so lucky to get any, is probalby quite low due to the liability risks meaning well established procedrues to reduce them.
I've boarded with packed food, the juice box is consumed before encountering TSA but you can still buy unopened and unexpired drinks without fear of contamination or fear of it being safe to drink on the plane or cafes/eateries that dot the safe area.
spiritair97 From United States of America, joined Jan 2011, 1231 posts, RR: 0
Reply 22, posted (2 years 7 months 1 week 4 days 14 hours ago) and read 18297 times:
This happens every day in many places that people eat all the time. If you don't want to eat the airline food, get takeout from a restaurant in the terminal before you board. This should be sufficient, or if it is a short flight, stop at a consession stand or Dunkin adonuts that are near the gates. I have done it many times.
Flighty From United States of America, joined Apr 2007, 9292 posts, RR: 3
Reply 23, posted (2 years 7 months 1 week 4 days 13 hours ago) and read 17556 times:
Quoting spiritair97 (Reply 22): get takeout from a restaurant in the terminal before you board. This should be sufficient, or if it is a short flight, stop at a consession stand or Dunkin adonuts that are near the gates.
This is just substituting one imperfect food delivery method for another. Also, there is no perfect food delivery method.
anplatinum From Australia, joined Jan 2012, 23 posts, RR: 0
Reply 24, posted (2 years 7 months 1 week 4 days 11 hours ago) and read 16822 times:
I got bad food poisoning from food on a certain middle eastern airline. It was a two sector 24 hour total journey and I had not eaten anything but airline food for 30 hours. After several months of threatened legal action, they refunded my fare. But I still lost several days of my holiday while recovering.
It is fine to say don't eat airline food but on long trips there is not much else to eat. With 14 hour sectors, plus an hour at each end, it is over 16 hours between non-airline food opportunities and then is the food in airport terminals any better?
: Oh boy... Now this happened within the USA, where standards are usually high, where laws are followed. Now, imagine what goes on in other countries w
: I would be more concerned about all the additives most industrial foods are full of today instead of lack of hygiene. You likely aren't going to die b
: In my opionion, i think really the point of the Article was describing how poorly the Airlines maintain their kitchen and food safety. Yes Taco bell a
: That´s why both pilots never eat the same.... I know few pilots that tell the Cabin crew to bring all the menu to see how does it look like each dish
: Yes, but many people will do it for the piece of mind. Even it isn't much better, people feel better eating it most times.
: I think it is an incredible act of trust ingesting something that was prepared, touched, handled by strangers in one's own absence. And more often tha
: Any prepared food item carries some threat or other. How do you know the can of fizzy (soda) drink you're drinking from hasn't had a cockroach s*** on
: In the UK a central government organisation, the Food Standards Agency already or will coordinate this activity: http://www.food.gov.uk/enforcement/r
: Screw FDA, we have worse trash served at local food joints here, airplane food is nothing compared to that
: Yep, sure there are not just airplane food that may be breaking some hygiene rules... And contamination also occasionally happens when all known prec
: The typical chain fast food restaurant gets a regular inspection from the local health department (probably run by the county or municipality), as we
: I ate airplane food for 42 years between the USAF (no great chefs there!) and the airlines. Never once got sick. Wherever you have large amounts of fo
: Don't buy cans. Drink from bottles. The caps make sure that your mouth does not hit the nasty stuff. Indeed, there are risks everywhere. And I sugges
: I assume that kosher food is all right even from other points of view than the faith point of view. The supervision of kosher kitchen to me appears to
: The OP is quoting from The Huffington Post which is nothing more than a blog - and certainly not known for accuracy or even verifying its information
: I was once at FLL sitting near my gate and next to the window. I won't name the airline, but there was a provisioning truck parked in at the gate. Sit
: I find it interesting here that most people are bashing the 20/20 piece and don't seemed to be concerned that there were 15,000 violations over 4 year
: Notice that the Huf was quoting ABCnews wich did the original investigation and reporting. The link to the article on ABC was also included in my pos
: There's no basis to call it a substantial number without knowing how many facilities we're talking about. What's interesting is, at least, the rate p
: The very definition of Organic Actually the Pizza Hut in ATL two weeks ago look pretty nasty
: Actually, there is. I doubt there are 15,000 prep kitchens/catering facilities at US airports. Outstations usually don't handle any prep work other t
: You've inflated by a factor of 10. The articles said 1,500. That's roughly 1 violation per day across the whole of the US. I agree... but I'd advise
: There are probably double that number of facilities, given that right here in JFK just for LSG SkyChefs there are 4 kitchens, 2 for Flying Foods, and