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
NBAA is monitoring reports of possible Global Navigation Satellite System spoofing incidents in the Middle East, with industry personnel and the FAA advising flight crews to be particularly cautious when operating near the Iran/Iraq border and Azerbaijan.
Unstabilized approaches, get-there-itis, flight-plan continuation bias and not fully understanding aircraft runway performance are reasons why runway excursions continue to be one of the most common safety challenges facing Part 91 operators. Training on how to effectively deal with such events can help reduce the threat, but having a backup plan may be most important.
Pilots and air traffic controllers can minimize the likelihood of an aviation incident by working together in challenging situations, such as when an aircraft is navigating a complicated taxi route, according to Alex Gertsen, a pilot and NBAA’s director of airports and ground infrastructure.