A phosphate miner, he sat on an open bench in a cockpit of the seaplane nicknamed Limping Lucy. The pilot in-charge on board of this 21 minute flight from St. Petersburg to Tampa in Florida USA was a 25 year old named Tony Jannes. He wore no uniform & did not work for an airline. Since that eventful day, the industry has made great progress; the accessibility of air travel to ordinary man in the 21st century is such that many people commute as effortlessly on board aircraft as they do by bus or train.
Back in 1914, the success of the trip or otherwise would no doubt have been determined by the fact that the aircraft survived the flight without falling from the skies. These days, however, the average airline passenger expects a lot more by way of in- flight comforts; a comfortable seat, an in-flight meal that meets the same attributable standards of quality as for a meal served in a restaurant on the ground, a fully flushing toilet & hot & cold running water, in-flight movies & music at the touch of a button.
This expectation is today a startling reality. All credit to the ingenuity of modern technology in tandem with the vast amount of work that goes on behind the scenes at every major airport in the world, thus providing the infrastructure that brings the passenger not only movies & music at the touch of a button but also ensures the safety of the product & thereby the safety of the passenger. Whether or not Abe Pheil was given an in-flight meal was not recorded by the newspapers of the day.
The Essay on Research Findings on Mid Day Meal
Some research findings on Mid Day Meal Scheme conducted by independent agencies reported that MDM programme is a visible programme and has helped in increase in attendance and enrolment of children particularly girls. They also reported that there is an increase in retention, learning ability and achievement as well as greater social equity among caste, creed, sex and gender groups in the schools. ...
The 1st record of in-flight catering appeared in Flight magazine on 14th December 1922, with the following short paragraph:- ‘Mr. Lloyd, the manager of the Trust House has now arranged for luncheon boxes for any passenger who feels that he or she would like to relieve the monotony of an air journey by taking a meal’. It is highly likely that anyone who took up the offer of an in-flight meal was less worried about the safety of the contents of the luncheon box than the possibility that the aircraft might not survive the trip.
Aviation Catering has come a long way since the early pioneering & is now a multibillion pound industry worldwide. In the 21st century, how safe is the food & drink available for both passenger & crew consumption on board the aircraft that we travel on to transit the globe? The reality is that, whilst in all other areas of aviation safety technology has forged ahead at a rapid rate, delivering the state of the art aircraft design & manufacture, the world of aviation food safety has been dramatically left behind.
The aim is to focus on the aspects of the in-flight product, it’s evolution & current method & level of production & attempt, to uncover why, in terms of food safety, it is a prehistoric industry. The major issue is to highlight the situation where, as a direct result of the refracted evolution of the industry, food safety management systems are devised & implemented along catering guidelines instead of mainstream food manufacture.
