prevention is the key.

the food safety of aviation catering mainly depends on whether the whole supply chain hygiene standards, from the procurement and storage of fresh ingredients to safe processing and preparation, to delivery and final service, can be strictly observed. This means that all parties concerned must continue to pay attention to the general principles of food hygiene, such as personal hygiene and cleanliness, proper disinfection of food containers and utensils and effective pest control.

even in an ideal environment, it is difficult to always abide by these principles. It is even more difficult to practice these principles in places where the ambient temperature is too high or the hygiene standards are not up to standard.