The provision of safe food to airline passengers is now amulti-billion dollar industry worldwide. As the aviation industrycontinues to grow year on year, so do passenger food serviceexpectations, with increasing demand for wider choice and greaterquality. Often neglected and under-regulated, food safety should beof paramount importance amid this growth. In this much needed book Erica Sheward makes a compelling case forbetter management of food safety for all aspects of the aircraftfood supply chain.

The third edition of A Guide to Hygiene and Sanitation in Aviation addresses water, food, waste disposal, cleaning and disinfection, vector control and cargo safety, with the ultimate goal of assisting all types of airport and aircraft operators and all other responsible bodies in achieving high standards of hygiene and sanitation, to protect travellers and crews engaged in air transport. Each topic is addressed individually, with guidelines that provide procedures and quality specifications that are to be achieved. The guidelines apply to domestic and international air travel for all developed and developing countries.

Although aviation is among the safest modes of transportation in the world today, accidents still happen. In order to further reduce accidents and improve safety, proactive approaches must be adopted by the aviation community. The International Civil Aviation Organization (ICAO) has mandated that all of its member states implement Safety Management System (SMS) programs in their aviation industries. While some countries (the United States, Australia, Canada, members of the European Union and New Zealand, for example) have been engaged in SMS for a few years, it is still non-existent in many other countries. This unique and comprehensive book has been designed as a textbook for the student of aviation safety, and as an invaluable reference tool for the SMS practitioner in any segment of aviation. It discusses the quality management underpinnings of SMS, the four components, risk management, reliability engineering, SMS implementation, and the scientific rigor that must be designed into proactive safety. The authors introduce a hypothetical airline-oriented safety scenario at the beginning of the book and conclude it at the end, engaging the reader and adding interest to the text. To enhance the practical application of the material, the book also features numerous SMS in Practice commentaries by some of the most respected names in aviation safety. In this second edition of Safety Management Systems in Aviation, the authors have extensively updated relevant sections to reflect developments since the original book of 2008. New sections include: a brief history of FAA initiatives to establish SMS, data-driven safety studies, developing a system description, SMS in a flight school, and measuring SMS effectiveness.

The airline industry is a vast international business that is central to world economies. In today's environment, it faces many challenges and a tight operational strategy is vital to survive. In-flight catering is a central part of these strategies at all levels: be they customer satisfaction, marketing, operations or logistics. Fully endorsed by the International Flight Catering Association, Flight Catering is an authoritative guide to this specialised and vital area on the catering industry. With an international team of contributions from both academia and industry it provides a user friendly guide, taking the reader through every aspect from marketing and on board service, to cost control and logistics.

In the realm of civil aviation, the sky is hardly the limit. It’s the starting line. Each day, countless professionals and enthusiasts alike engage with this dynamic sector, propelling humanity literally into new horizons. However, as we soar into these vast expanses, the necessity for a robust understanding and a shared language becomes not just beneficial, but vital. It's here that The Dictionary of Civil Aviation finds its wings, offering a solid ground of knowledge amidst the boundless skies of aviation exploration. With a reservoir of 4,681 meticulously curated entries, this dictionary stands as a testament to the colossal body of knowledge that civil aviation encompasses. It's an endeavor to foster a shared understanding, to bridge the knowledge gaps that might exist between a seasoned aviator and an aviation student, between air traffic controllers and airport managers, or between aviation policymakers and enthusiasts. The Dictionary of Civil Aviation is more than just a glossary; it’s a journey. A journey through the technicalities that ensure safety in the skies, the regulations that govern our airways, the acronyms that punctuate aviation communication, and the innovations that continue to drive this sector forward. Each term encapsulated in this dictionary is a node in the vast network that is civil aviation, offering readers a structured pathway through the complex, yet exhilarating world of flight. The objective is clear: to foster a culture of continuous learning and shared understanding within the civil aviation community. By doing so, we not only enhance the safety and efficiency of civil aviation but also honor the spirit of exploration and innovation that has always been its hallmark. As you flip through the pages of The Dictionary of Civil Aviation, you are not just encountering definitions; you are engaging with the living, evolving entity that is civil aviation. Each term is a window into a broader narrative, a narrative that you, as a reader and as a member of the civil aviation community, contribute to. We invite you to embark on this educational expedition, to delve into the nuances of civil aviation, and to emerge with a richer understanding and appreciation of the sector that makes global connectivity possible. Through this dictionary, may your curiosity take flight, and may your understanding of civil aviation soar to new heights.

Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century, with the airline achieving the vast majority of 'firsts' in aviation history, pioneering transoceanic travel and new technologies, and all but creating the glitz, style and ambience eulogised in Frank Sinatra's 'Come Fly with Me'. Bryce Evans investigates an aspect of the airline service that was central to the company's success, its food; a gourmet glamour underpinned by both serious science and attention to the detail of fine dining culture. Modelled on the elite dining experience of the great ocean liners, the first transatlantic and transpacific flights featured formal thirteen course dinners served in art deco cabins and served by waiters in white waist-length jackets and garrison hats. As flight times got faster and altitudes higher, Pan Am pioneered the design of hot food galleys and commissioned research into how altitude and pressure affected taste buds, amending menus accordingly. A tale of collaboration with chefs from the best Parisian restaurants and the wining and dining of politicians and film stars, the book also documents what food service was like for flight attendants, exploring how the golden age of airline dining was underpinned by a racist and sexist culture. Written accessibly and with an eye for the glamour and razzamatazz of public aviation history, Bryce Evans' research into Pan Am airways will be valuable for scholars of food studies and aviation, consumer, tourism, transport and 20th century American history.

"This book offers companies in the food industry the first comprehensive guide to preparing for the Global Standard Audit." Beverage and Food World, May 2009 BASED ON ISSUE 5 OF THE BRC STANDARD The British Retail Consortium Global Standard for Food Safety was originally conceived to meet an increasing demand for a unified standard to be used by the major retailers in the UK for their suppliers of "own label" food products. The system has proved so successful that it is now used throughout the food industry, and over 7000 food manufacturers worldwide already have the Standard. Companies are often unsure about how to approach attaining certification—often a demanding process, especially at the first attempt. Not only are there over 300 clauses to satisfy, there are also general concerns such as how to correct non-conformities within very specific deadlines. Even when their operations are actually quite satisfactory, many suppliers find themselves poorly prepared for the audit and do not perform as well as they might. This book offers companies in the food industry the first comprehensive guide to preparing for the Global Standard audit. Using over 600 real life examples, it enables manufacturers to ensure that the correct systems are in place to achieve the Standard and present themselves in the best way during the audit process. It also recommends the steps to take following the audit and how to correct non-conformities. The book is an essential resource for suppliers wishing to attain certification for the first time and those already in the scheme seeking to improve their grades. It is also of interest to certification bodies and consultants to the food industry.