WELCOME TO CAA, BANGLADESH

Transcription

1 WELCOME TO CAA, BANGLADESH

2 DECRALATION OF WORLD HEALTH ASSEMBLY In 1974, the 27 th world health Assembly stressed, the need for each member state to shoulder the responsibilities for the Safety of food Water, and proper handling of waste disposal in international traffic.

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4 FOOD SAFETY IN AVIATION Presented by Brig Gen(Retd) Md Abdur Rab Miah CAPSCA Focal Person & Aviation Public Health Inspector and consultant Civil Aviation Authority, Bangladesh

5 POINTS OF DISCUSSION Introduction Standards of Flight catering Premises Water Supply Storage of Food Food Handlers Food Preparation Staff Cloakroom Crew Meals Transportation of food to the aircraft Waste Disposal Flight Catering Laboratory Flight Catering Inspection, Conclusion

6 INTRODUCTION Food safety in Aviation ensures hygiene, wholesomeness and soundness of food from its production to its final consumption by the passengers and crew. So, the air operators are to provide contaminants free,hygienic, safe, attractive, palatable and high quality food to the consumers. Because the passengers assess an airline by the quality of the meals it serves on board.

7 STANDARD OF FLT CAT PREMISES 1) Flight catering premises - spacious (2) Protection against rodents & insects 3) Lighting and ventilation (4) Located at or in the vicinity of airport 5) No projections or ledges on the wall (6) Floor- smooth but not slippery (7) Walls to be tiles fitted with min partition (8) or, Washable/Glossy paint

8 PROTECTION AGAINST INSECTS & RODENTS All doors, windows and other openings should be insect-proof Plastic insect-proof screening is recommended Kitchen entrances should have self-closing, double doors, opening outwards.

9 EXCLUSION OF DOMESTIC ANIMALS Dogs, cats and other domestic animals should be excluded from all parts of the food premises.

10 CLEANING OF CATERING PREMISES Authority to ensure cleaning of walls, floors, doors, windows, ceilings and all other parts of the structure. One person should be made responsible for the cleanliness of the premises. Cleaners should know the use of cleaning tools and materials. They should be made aware of the hazards. Keep cleaning apparatus and equipment in a hygienic condition.

11 Disinsecting The Premises TO BE CARRIED OUT BY Spraying & fumigation of insecticides Walls to be treated with insecticidal paint Electrified grille to be used to attract & kill insects.

12 WATER SUPPLY All water should be potable Regular monitoring is necessary to ensure safe water quality. Hot water to be supplied throughout the premises Automatic faucets (taps)with electronic eyes to be provided

13 STORAGE OF FOOD ( Rules) Minimum quantity of food to be stored Stocks should be regularly inspected Proper rotation (FIFO) to be maintained to be maintained Access must be restricted & controlled Extra food should remain in the store Store to be kept clean, cool & covered

14 STORAGE OF FOOD All food stores should be dry, well lit, well ventilated, vermin-proof and clean, To be situated away from sources of heat, both natural and artificial. All racks and shelves should be easily removable for cleaning. Foodstuffs must not be stored directly on the floor, even if they are in boxes or cartons.

15 STORAGE IN REFRIGERATORS AND COLD ROOMS Refrigerators and cold rooms to be away from the sources of heat Placing of Thermometers The temperature should not exceed 5 C Internal surfaces of cold rooms preferably to be made of metals

16 STORAGE IN REFRIGERATORS & COLD ROOMS- continued There should be Separate refrigerators for : (a) dairy products, (b) meat, (c) fish, (d)fruit,(e) vegetables & (f) confectionary. Refrigerators should be thoroughly cleaned at least once a week. Disinfectants should not be used, as they may taint the food.

17 STORAGE IN DEEP FREEZE Hot food should not be placed in refrigerators or deep freezes. The temperature should normally be maintained at -18ºC. For longer term storage (> 3 months), it may be as low as -26ºC to -29ºC Blast freezers are used to bring down temp of cooked food to -18 C before placing in deep freeze. The cooling period should be within 90 minutes

18 Food should be kept at safe temperature

19 AIRCRAFT MEALS NEED TO BE SUPPLIED FROM KITCHENS THAT ARE: Under the direct control Staffed by: bacteriological examination. Airlines should not uplift foods from a caterer : Of the airline, or catering contractor but permanently supervised by the airline. Airlines also to inspect and collect food samples for examination: that holds a monopoly business & unhygienic condition.

20 SAFE FOOD PREPARATION FOR TRAVELLERS Meals should be prepared as near as possible to the time of consumption Frozen raw foods to be completely thawed before cooking Raw foods to be washed to remove soil and contaminants. Green salad to rinse in running potable water after hypochlorite treatment.

21 FOOD SHOULD BE COOKED THOROUGHLY Food should be cooked thoroughly and to be kept under steaming hot condition. If food is cooked properly all dangerous microorganisms are killed which is one of the most effective ways to make food safe. The temperature in all parts of cooked food should reach 70 C.

22 WORKING SURFACE Surface of work table to be impervious, smooth and easy to clean. Made of Stainless steel, marble or laminated plastic The furnishings are to be of simple design and free from crevices, cracks and corners which can be depository for dust. They should be mobile for easy cleaning.

23 PRECAUTIONS OF FOOD Meals that are to be frozen should be transferred to deep freeze without delay. Frozen packs should be put straight into a convection oven after removal from the deep freeze. Meals should be served as quickly as possible after reheating. Passengers food must not be reheated more than once.

24 PRECAUTIONS OF FOOD-cont All food containers to be stored in a clean dry area; Not to be used for any other purpose Overstock of food to be avoided & to be used within its shelf life. All food packages have national quality symbol Packs should be date marked or coded with date of production

25 CROSS INFECTION After raw food has been handled : - the operative's hands, - slicing machines, -cutting boards, - knives, -work surfaces, -all utensils & equipmentmust be washed and sterilized before contact is made with cooked foods.

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27 Food Poisoning: There is possibility of transfer of bacteria from raw foods to cooked foods

28 WASHING FACILITIES

29 Washing by hand Only in very small establishment all utensils and dishes are washed by hand. For manual cleansing and sanitization of dishes and utensils preferably three large stainless steel sink should be used.

30 Washing by Machine Items like crockery, glasses, trays, and containers are cleansed and sanitized by machine The first section is the wash tank, in which the temperature of water should be 60ºC (140 F). The 2nd tank is the rinse tank, in which water at a temperature of 82 ºC (180 F) is sprayed through fine nozzle jets. The third section is a hot air drying chamber, operating at temp of 100 ºC (212 F).

31 Pan washing Automatic washing machines may be used for cleansing and sanitization of pans, pots & large baking utensils.

32 Use of detergent/ germicide For washing & sanitization combined detergent & germicide may be used. It is to be added by automatic dispenser.

33 CREW MEALS Cabin & cockpit crews are normally supplied with special meals, or receive an allowance to buy food on arrival. Captain should be given a completely different meal from that served to the co-pilot, and to be prepared from different sources The same principle must apply if they eat in ground catering premises a few hours before take off.

34 AIRPORTS HOTEL/RESTAURANTS Airport hotels and restaurants often provide foods to crew and passengers which should also be taken care of. High standards of food hygiene to be maintained at all airports, flight and hotel catering.

35 FOOD HANDLERS

36 CARE OF FOOD HANDLERS Persons suffering from food or water borne diseases - not to be employed To be kept under regular surveillance. Those suffering from wounds, sores or GIT illness not to be employed Pre recruitment medical examination to be done. Persons not carriers should only be recruited.

37 CARE OF FOOD HANDLERS-cont Fingernails should be kept short & clean. They Should be forbidden to spit & use of tobacco. Not to cough or sneeze on uncovered food No personal clothing to be taken into food areas. Hands to be covered by disposable gloves. Suitable head gear must be worn First aid facilities to be provided

38 IMPARTING TRAINING All food handlers should receive training in food hygiene including the followings : company regulations and procedures, health requirements, use of equipment, use of protective clothing, handling of food, Reporting sickness, personal and general hygiene in working areas Note: Lectures, films and visual aids, should be imparted in training.

39 ss HAND CARE

40 HAND CARE Approved bactericidal soap/ liquid soap to be used. Hands to be cleaned frequently throughout the day. Paper wipes to be provided for hand drying to reduce risk of cross contamination.

41 HAND CARE BY ALL STAFF

42 STAFF CLOAKROOM

43 STAFF CLOAKROOM Toilet with wash Basin toilets, wash basins, Shower lockers for clothes, changing rooms

44 Use of cloakroom Kitchen staff -should enter the kitchen after using wash rooms, taking shower & changing personal clothing. The toilet areas -not to open directly on food preparation area. Lockers -to be separated for each Gender.

45 TRANSPORTATION OF FOOD TO AIRCRAFT

46 Vehicles for transportation Special vehicles are to be used for transportation. Vehicles should be refrigerated if catering centre is far away. All vehicles should be hygienically maintained. Not be used to carry the contents of waste bins. At the end of each day, the vehicle should be washed with detergent/germicide solution. Meals should be transported at 4 C (40ºF) to the aircraft.

47 Preservation of food in Aircraft Food for service to passengers is stored in the galley or pantry areas. There should be a separate galley for first-class passengers.

48 TYPES OF MEALS IN AIRCRAFTS Cold meals- served on trays previously laid out in flight catering. On the aircraft they are kept either in refrigerated modules or in containers holding a small slab of dry ice. Hot meals on short haul aircraft: It is kept in heat retaining ovens and served immediately after take-off. Hot meals on long-haul aircraft: It is either frozen or chilled food & reheated in aircraft ovens quite rapidly, if necessary to serve, shortly after take-off.

49 WASTE DISPOSAL

50 Solid waste and other garbage from terminal restaurants, warehouses, offices, work shops and from the aircraft needs cleaning and disposal SOLID WASTE

51 Waste food & unserved whole meals from the aircraft to be off loaded and brought back to flight catering without delay for disposal. FOOD WASTES

52 SOLID WASTE Waste is disposed off to prevent nuisance, health hazards & danger to aircraft.

53 It should be kept in covered bins provided with a foot operated hinged lid. WASTE BINS

54 GARBAGE DISPOSAL Full bins or sacks should be removed from the kitchen promptly The waste food used for animal feed, should be stored separately from garbage. Provision must be made for the washing and disinfection of used garbage bins.

55 Collection and Transportation Dry wastes from aircraft, flight catering center or airport buildings to be transported by covered vehicles or containers. Care must be taken to avoid spillage and other nuisances. Open vehicles are strictly prohibited.

56 RISKS OF WASTE There are lot of risks of organic waste due to possibilities of spread of diseases by flies and rodents. There is also the risk to aircraft from bird strikes. Birds are attracted by wastes, that s why the disposal site should be well away from runways & flight paths.

57 Risks of waste-continued Garbage dumps also to be sited far away from food preparation premises to prevent the migration of flies and rodents. Because flies can travel up to a distance of 10 km (6 miles) or may be even more when assisted by the wind.

58 Risks of waste-continued FAA has recently issued guidelines banning the location of garbage dumps or sanitary landfills: No disposal within 3000 m (10000 ft) of runways used by turbo-jet aircraft Within 1500 m (5000 feet) of runways used by piston engine aircraft.

59 Acceptable methods of disposal Incineration in a mechanical plant Pulverization Controlled tipping(sanitary landfill) Incineration Pulverization Controlled tipping

60 FLIGHT CATERING LABORATORY

61 FLIGHT CATERING LABORATORY All large flight catering should have their own laboratory for bacteriological control of food. Individual item can be checked as necessary, and at the time of production. It can also be done from the national laboratories but full control can only be achieved if a laboratory is provided at a flight catering unit.

62 FLIGHT CATERING INSPECTION

63 INSPECTION- continued Inspection of Flight catering premises is to be carried out regularly and frequently The frequency of inspection will depend on the operating standards found The health authority shall have enforcement authority.

64 INSPECTION- continued Detailed inspections on all structural defects, faulty methods of food preparation and handling techniques should be carried out on monthly intervals. Also to see during revisits that recommendations have been duly implemented In addition, frequent adhoc visits should be made to check handling practices.

65 CONCLUSION

66 To conclude the presentation, we may remember the following recommendations: 1. A coordinated service is required between aircraft & airport operators, ICAO, ACI and IATA to protect the health of the passengers and crew 2. Aircraft Operators to ensure potable water of acceptable quality (WHO/National Standard). 3. Cleaning of aircraft water tanks at regular interval is to be maintained.

67 4. Airlines to provide safe food/water on board an aircraft. 5. Liquid and solid waste disposal is the shared responsibilities of airlines, airport operators and ground service providers. 6. State is to take preventive measures against the spread of infectious diseases by insects and rodents that are communicated by air.

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71 LIQUID WASTE DISPOSAL FROM THE AIRCRAFT

72 LAVATORY SERVICE VEHICLES A man connects the waste suction hose to the lavatory service outlet on the underbelly of a C-17 Globemaster III, enabling him to suck the waste into a tank in the truck shown in the background. Lavatory service vehicles empty and refill lavatories onboard aircraft. Waste is stored in tanks on the aircraft until these vehicles can empty them and remove the waste. After the tank is emptied, it is refilled with a mixture of water and a disinfecting concentrate, commonly called 'blue juice'. Instead of a selfpowered vehicle, some airports have lavatory carts, which are smaller and must be pulled by tug. See also: Blue ice (aircraft)

73 Washing by hands-continued Abundant hot water to be supplied for cleansing waste food from dishes and utensils. Then soaking should be carried out at a temperature of approximately 45 ºC (115 ºF). After that cleanse them in the second sink in water maintained at a temperature of 50ºc (120 ºF) An efficient detergent should be used to emulsify fats.

74 FOOD WASTES After off loading from the aircraft, waste food, unserved whole meals, should be brought back to flight catering without delay. Off loading should commence as soon as possible after the aircraft lands, so that the galley can be cleaned before fresh equipment and food is loaded. The waste food should be disposed off from catering centre without delay, safe and hygienically. All meal trays should be removed.

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