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
In an Aug. 10 edition of NBAA News Hour, four of the industry's top analysts discussed factors driving the still-robust market for business aircraft, while also pointing to trends emerging on the horizon that could impact sales and flight activity.
(NBAA unveiled five game-changing priorities that will drive the organization’s newly established Owner Pilot Association Coalition’s (NBAA OPAC’s) mission to tackle top concerns for business aviators.