LEADER 05372nam 22006974a 450 001 9910830696403321 005 20230828225336.0 010 $a1-280-74343-3 010 $a9786610743438 010 $a0-470-79837-8 010 $a0-470-99565-3 010 $a1-4051-7151-0 035 $a(CKB)1000000000342063 035 $a(EBL)284286 035 $a(SSID)ssj0000108149 035 $a(PQKBManifestationID)11122152 035 $a(PQKBTitleCode)TC0000108149 035 $a(PQKBWorkID)10036031 035 $a(PQKB)11516935 035 $a(MiAaPQ)EBC284286 035 $a(OCoLC)184983546 035 $a(EXLCZ)991000000000342063 100 $a20050318d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aAviation food safety$b[electronic resource] /$fErica Sheward 210 $aOxford ;$aAmes, Iowa $cBlackwell Pub.$d2006 215 $a1 online resource (410 p.) 300 $aDescription based upon print version of record. 311 $a9781405115810 311 $a1-4051-1581-5 320 $aIncludes bibliographical references (p. 371-376) and index. 327 $aAviation Food Safety; Dedications; Contents; About the author; Foreword; Preface; Acknowledgements; Abbreviations; Introduction; 1 Aviation safety and its impact on the global economy; Aviation statistics - the crash effect and potential economic impact; What constitutes aviation safety?; The pilot factor; Is food safety a major aviation safety issue?; Aviation food safety and the global food chain link; 2 Consumer perceptions - fact or fiction?; Airline catering overview; The consumer view and how it drives the airline product; Buy on board - the battle of the brands 327 $aHow safe is airline food?Causative factors of food poisoning outbreaks associated with meals on aircraft; Chain of events; 3 Current codes of practice; The International Health Regulations (IHR); Comparison of roles of WTO, WHO and CAC; Impact of IHR on airlines' food safety policies; IATA and ICAO guidelines; Delivery and acceptance of catering supplies; Meal and beverage service to the flight crew; Food safety and hygiene - risks and prevention; Crew personal hygiene; Delayed flights; Suspected food poisoning; Special meals; Galley and equipment hygiene; Potable water and ice; Insects 327 $aImpact of non-regulatory format of industry directivesFood safety legislation; Catering standards versus food manufacturing protocols; Food labelling legislation; Manufacturing-style approaches to airline catering labelling; Special-meal labelling; IFCA and IFSA World Food Safety Guidelines; WHO guidelines; Terrorist Threats To Food; Guide To Hygiene and Sanitation in Aviation; 4 Have Airlines Considered Crisis Prevention?; Management programmes required to facilitate HACCP implementation; Education and training programmes essential to HACCP implementation; People and process analysis 327 $aTraining requirementsDeveloping a manufacturing-based HACCP study; Product and process evaluation; Defining operational procedures to comply with the seven principles of HACCP; Principle 1: Conduct a hazard analysis; Principle 2: Determine the critical control points (CCPs); Principle 3: Establish critical limits; Principle 4: Establish a system to monitor control of the CCPs; Principle 5: Establish corrective actions to be taken when monitoring indicates that a CCP is not under control; Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively 327 $aPrinciple 7: Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their applicationAviation catering HACCP versus manufacturing HACCP; 5 Implementing manufacturing SOPs to achieve aviation food safety utopia; Product development; Product-generic issues for consideration; Product-specific issues for consideration; Development issues; Supplier outsourcing; Raw material procurement; End product specifications; Goods receipt; Production protocols; Assembly protocols; Labelling and shelf-life attribution; Despatch protocols 327 $aVerification microbiology and product recall 330 $aThe provision of safe food to airline passengers is now a multi-billion dollar industry worldwide. As the aviation industry continues to grow year on year, so do passenger food service expectations, with increasing demand for wider choice and greater quality. Often neglected and under-regulated, food safety should be of paramount importance amid this growth.In this much needed book Erica Sheward makes a compelling case for better management of food safety for all aspects of the aircraft food supply chain. 606 $aFood handling 606 $aFood contamination$xPrevention 606 $aFood$xSafety measures 606 $aAirlines$xFood service 615 0$aFood handling. 615 0$aFood contamination$xPrevention. 615 0$aFood$xSafety measures. 615 0$aAirlines$xFood service. 676 $a363.72/96 676 $a363.7296 676 $a664.07 700 $aSheward$b Erica$0953616 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830696403321 996 $aAviation food safety$92156263 997 $aUNINA