Airline Catering, a Business and its Risk
08/10/2018
A recent incident at Narita Airport on 28th October, 2016 where 34 Students have been treated for Food Poisoning in an Emergency Case after Vietnam Airlines touch down has sure exposed the Risk the Airlines Catering Business is exposed to, day by day.
Passenger, after consuming the Inflight meals, usually only remembers the last meal, once they are feeling ill. For the group of the 34 affected Japanese Passenger on that Vietnam Airlines flight the last meal was eaten at the Dinner time at some local Hotel. That was their preceding meal prior checking in. All this passengers did not eat on board any food. They felt un-confortable already after take-off.
Naturally such cases of exposure, is not only unpleasant for the Airline and its Passengers but also the Caterers.
In Order to protect our self, all the Caterers implement strictest Hygiene and Process control and this is always taken up as the first Priority. Looking at our own Catering Policy with its stern process control and standards in place, it easily can be quoted; that Principles are beyond the standards of local eateries and hotels and needless to mention; much greater than the various street food stalls by far.
Therefore All Airlines Caterers inclusive our self, obligate to back up our process and hygienic condition at all cost in order to eliminate our own source of eradicate faulty food production, but the external risk always will persist, since we as the Caterer have no control over Passenger of Airlines, on their consumption of food and beverage and where they consumed it during their Business, Leisure or Holiday trip as well as of course definitely not prior Departure from Vietnam.
Management of Vietnam Airlines Catering Services LTD. and Colleagues from the Industry are able to conclude with confidence that Airline Food is one of the safest Food produced but unquestionably the Industry always faces and is exposed to the External Risk.
Passenger, after consuming the Inflight meals, usually only remembers the last meal, once they are feeling ill. For the group of the 34 affected Japanese Passenger on that Vietnam Airlines flight the last meal was eaten at the Dinner time at some local Hotel. That was their preceding meal prior checking in. All this passengers did not eat on board any food. They felt un-confortable already after take-off.
Naturally such cases of exposure, is not only unpleasant for the Airline and its Passengers but also the Caterers.
In Order to protect our self, all the Caterers implement strictest Hygiene and Process control and this is always taken up as the first Priority. Looking at our own Catering Policy with its stern process control and standards in place, it easily can be quoted; that Principles are beyond the standards of local eateries and hotels and needless to mention; much greater than the various street food stalls by far.
Therefore All Airlines Caterers inclusive our self, obligate to back up our process and hygienic condition at all cost in order to eliminate our own source of eradicate faulty food production, but the external risk always will persist, since we as the Caterer have no control over Passenger of Airlines, on their consumption of food and beverage and where they consumed it during their Business, Leisure or Holiday trip as well as of course definitely not prior Departure from Vietnam.
Management of Vietnam Airlines Catering Services LTD. and Colleagues from the Industry are able to conclude with confidence that Airline Food is one of the safest Food produced but unquestionably the Industry always faces and is exposed to the External Risk.
