Monday, June 7 is World Food Safety Day, a World Health Organization initiative to increase awareness of food safety and the need to manage and mitigate foodborne risks worldwide. Ensuring fresh and sanitary meal options is a priority for business aircraft operators, and the increasing number of available on-aircraft food and catering options makes it even more important to thoroughly research potential vendors. “There’s a lot of things [to check] just to make sure they’re a legitimate operation,” notes Paula Kraft, founding partner at DaVinci Inflight Training Institute.
In this episode of NBAA’s “Flight Plan,” host Rob Finfrock speaks with:
Paula Kraft, founding partner, DaVinci Inflight Training Institute; Catering and Food Safety Subject Matter Expert, International Standard for Business Aircraft Handlers (IS-BAH)
Shannon Weidekamp, director of client services and lead flight attendant, Crew Aviation
The FAA’s new rule expanding safety management systems (SMS) to Part 135 on-demand operators, certain Part 21 certificate holders and 91.147 air tour operations will be positive for the business aviation community and meets most of the criteria advocated by NBAA and other industry stakeholders, concluded an expert panel during an NBAA News Hour webinar.
Runway excursions are the leading cause of accidents in turbine business aircraft operations. NBAA's Domestic Operations Committee recently updated the association's safety resource, Reducing Runway Excursions in Business Aviation, with additional tips for operators to avoid these events.