Preventing Foodborne Illnesses in Airports and Airplanes During the Holiday Season

How travelers, airports, airlines, and caterers can keep festive travel from turning into a public-health problem

The holiday season concentrates travel, crowds, and hurried food service into a short period. Long security lines, packed gate areas, and routes crowded with pop-up vendors create more opportunities for sloppy food handling, temperature lapses, and cross-contamination. Airplanes and airports are complicated food systems: food is prepared in off-site kitchens, transported, stored in constrained galleys, reheated in limited equipment, and handed out from carts in a moving cabin. That chain creates many potential failure points. A single mistake, a catering kitchen that chills a batch of turkey gr

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