Airport dining proves to be a food safety challenge

USA Today‘s Alison Young reviewed inspection reports for hundreds of restaurants at 10 airports and found a large number of critical violations, including 42 percent of the restaurants reviewed at Seattle-Tacoma and 77 percent of restaurants reviewed at Reagan National Airport.

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“Food court in the Sea-Tac Airport.” Photo by WarderJack via Flickr

The most common culprits? “Grab-and-go” sandwiches and related foods, which aren’t kept cold enough to ward off food-borne pathogens.

Young notes that it’s hard to pinpoint the number sickened by airport sandwiches, as it’s difficult to track foodborne illness back to a specific source even when the customers aren’t constantly boarding airplanes and taking off for all corners of the earth.

Scott Hensley, on NPR’s Shots blog, recently noted an FDA warning to a Denver kitchen that prepared thousands of meals a day for airlines:

We can sum up the findings in the LSG SkyChefs facility a few months back with a four-letter abbreviation used to describe the roaches and other insects found there: TNTC.

That stands for Too Numerous To Count.

Hensley runs down some of the other problems found there and a reaction from the company spokeswoman.

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  1. Pingback: Airplane food caterers cited for health violations : Covering Health

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