Achieving high standards – for food hygiene, health and safety for passengers and crew
Preventing contamination – by good practices and in cooperation with catering staff
Preparing and presenting food – from uplifted catering within aircraft galley’s and airport lounges
Spoilage and preservation – safe disposal of waste on aircraft and in airport lounges
Reporting illness – steps needed to be taken by operational crew to laid down airline procedures
Preventing injuries and ill health – using safe techniques for handling passengers, luggage, airline equipment and aircraft systems including doors
Dealing with emergencies – knowing the airlines drills for emergency situations and the location and operation of emergency equipment
Fire prevention – procedures to prevent fires in galley’s washrooms and cabins, smoking regulations and systems for dealing with fire and detection via smoke detectors etc.
Manual handling – safe handling of catering equipment, luggage and passengers as well as aircraft doors and air stairs
Reducing and protecting from noise – by use of protective equipment on the apron via earplugs