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Safe Food on Aircraft

Andrea Grout (James Cook University, Australia)

Delivering Tourism Intelligence

ISBN: 978-1-78769-810-9, eISBN: 978-1-78769-809-3

Publication date: 8 November 2019

Abstract

Food-borne illnesses are common worries for tourists. In-flight food safety issues reflect the interrelated factors arising from an expanding airline industry, with its increased passenger loads, extended flight times, and multiple service activities. Adapting to these new challenges, and especially the global spread of food-borne diseases, requires an understanding of the cabin crew role as food handlers and the risks associated with this task. This chapter outlines the key factors that determine the safe delivery of in-flight food services, highlights the benefits of best practice to airline operators, passengers, and tourism boards, and addresses the policy implications for airline regulators and national health authorities.

Keywords

Citation

Grout, A. (2019), "Safe Food on Aircraft", Delivering Tourism Intelligence (Bridging Tourism Theory and Practice, Vol. 11), Emerald Publishing Limited, Leeds, pp. 189-200. https://doi.org/10.1108/S2042-144320190000011015

Publisher

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Emerald Publishing Limited

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