Older aircraft galleys reported as having no means of holding food temperature
| Date of record | Reported 2020 |
|---|---|
| Location | International |
| Type | Industry practice reporting |
| Source tier | Tier 2 — aviation ground services industry publication |
What the record shows
Industry reporting on inflight food safety notes that aircraft galley capability varies considerably. Newer aircraft have better galleys, but some older aircraft remaining in service have no means of keeping food hot or cold. In those aircraft, food arrives on carts and remains on those carts until it is served.
The same reporting notes that the journey from kitchen to aircraft may be completed quickly, or may involve unpredictable stops and delays, and that food can be exposed to unsafe temperatures during that journey.
Evidence gap
Where the aircraft galley provides no temperature control, the cart itself is the only thing holding the temperature, and the clock starts at the catering facility. The temperature at which food was loaded therefore determines the temperature at which it is served, and that loading temperature is generally not recorded per cart.