Airport Handling Recap Week 8

Why food handlers must wear gloves and protective

head gear in all sections of the flight kitchen?

• To transport beverages, airline meals, and other items during a flight.

• To be a LINK between the passenger facilities and the aircraft

• To prevent hair and bacteria from transferring to the food

• Aesthetic purpose

All prepared food must be

laboratory tested for the presence of?

• Salmonella bacteria

• Shigella bacteria

• Listeria bacteria

• Norovirus

CUTTING BOARDS in the pre-preparation area must be color coded according to what they are used for, to prevent cross contamination from one raw food to another.

• False

• True

Which of the following In-Flight Catering packaging requirements refer to

"Easy to use, and easy to open"

• Cost

• Fucntionality

• Marketing

• Convenience

BFS caters to an average of 190 aircraft per day and prepares an average of 35,000 to 40,000 meals per day

• True

• False

Unaccompanied Minor classified as over 5 years but under the age of 18 years

• True

• False

Whom consent needed for the Unaccompanied Minor to travel?

• Friends

• Goverment

• Neighbour

• Parent or Guardian

The seat numbers of unattended child passengers are chosen from seats that are near the cabin crew

• True

• Fale

• 1. Parents/Guardians to accompany children at check-in and remain at airport

• 2. UM to have identification at all times

• 3. Complete and correct information to be supplied

• 4. UM’s to be ESCORTED to aircraft after boarding process

Above statement refers to?

• RESPONSIBILITY

• ACCEPTANCE AT AIRPORT

• 0. HANDOVER OF UM ARRIVAL DESTINATION

• SEATING

What does the Unaccompanied Minors need to have in acceptance for travel?