Despite the best intentions of airlines, no one expects airline food to taste as if it had just emerged from the chef's kitchen. The realities of airline catering means that hot meals on commercial flights undergo a punishing odyssey of up to 22 hours from kitchen to plane.
Here is the timeline to bring a typical international premium-class meal to the tray table. I got this from a travel magazine:
24 hours before flight: Preliminary passenger count sent to kitchen facility
22 hours before flight: Initial prep work done and sauces made.
16-14 hrs before flight: Main meal elements are cooked: meat, fish, etc.
13 hours before flight: Cooked food immediately blast-chilled for 2 to 4 hours
10 hours before flight: Food removed from blast chillers and placed into ‘holding box’ or
cold storage room. Food is wrapped, labeled and held here until ready for assembly.
9 hours before flight: Kitchen crew gather everything to assemble dishes according to
specs of airline. Portions are weighed for compliance.
7 hours before flight: Food is arranged on trays or in foil containers for assembly later
in flight
6 hours before flight: Meals placed on carts for loading dock.
3.5 hours before flight: Catering trucks pull up to loading dock, truck and food carts
searched by security.
2.5 hours before flight: Trucks, loaded with food carts and sealed with security tape,
depart for airport terminals.
1.5 hours before flight: Carts loaded onto planes; catering rep takes final temperature
check – the last in a long series of such readings to ensure food doesn’t spoil.
Doesn’t feel so good to know that the airline food you’re eating was prepared at least 22 hours ago, huh. At least it's nice to know they make sure the food is safe to eat.
Here is the timeline to bring a typical international premium-class meal to the tray table. I got this from a travel magazine:
24 hours before flight: Preliminary passenger count sent to kitchen facility
22 hours before flight: Initial prep work done and sauces made.
16-14 hrs before flight: Main meal elements are cooked: meat, fish, etc.
13 hours before flight: Cooked food immediately blast-chilled for 2 to 4 hours
10 hours before flight: Food removed from blast chillers and placed into ‘holding box’ or
cold storage room. Food is wrapped, labeled and held here until ready for assembly.
9 hours before flight: Kitchen crew gather everything to assemble dishes according to
specs of airline. Portions are weighed for compliance.
7 hours before flight: Food is arranged on trays or in foil containers for assembly later
in flight
6 hours before flight: Meals placed on carts for loading dock.
3.5 hours before flight: Catering trucks pull up to loading dock, truck and food carts
searched by security.
2.5 hours before flight: Trucks, loaded with food carts and sealed with security tape,
depart for airport terminals.
1.5 hours before flight: Carts loaded onto planes; catering rep takes final temperature
check – the last in a long series of such readings to ensure food doesn’t spoil.
Doesn’t feel so good to know that the airline food you’re eating was prepared at least 22 hours ago, huh. At least it's nice to know they make sure the food is safe to eat.
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