The Airline Catering Association (ACA) has adopted new safety guidelines for the catering industry.
The ACA COVID-19 Guidelines are built on four guiding principles, the 4P’s, which allow for proper risk assessment and the continuation of safe in-flight catering: People; Premises/Policies/Processes & Procedures; and Procurement.
The Guidelines provide additional controls and checklists tailored to the local risk landscape and ensure that measures such as social distancing and personal protective equipment are used in medium- to high-risk stages of the pandemic. Even in a low-risk stage, these guidelines support timely facility adaptation to changes.
Fabio Gamba, ACA Managing Director emphasises: “You can travel this summer and enjoy food on board your flight. Food is not connected to virus spread and strict food safety measures refined through decades of air travel remain in place to make sure that all food leaving our kitchens is safe. If you travel, you can continue to enjoy your meal onboard with peace of mind.”
