In the aviation industry, pilots employed by airlines enjoy various benefits, including complimentary or discounted flight tickets and daily allowances for their expenses while on duty. Many people wonder if pilots have time to eat while on duty on airplanes and whether they have to pay for their meals.
According to aviation news website “Simple Flying,” for pilots on long-haul flights, they typically have meal breaks during their rest time. Many large aircraft have crew rest areas where they can dine, while some pilots may choose to eat in the cockpit where tray tables are provided for their convenience.
On most airlines, pilots do not have to pay for their meals on longer flights. The meals they consume are usually similar to what passengers are served, though some airlines may offer specially prepared meals for them.
Food safety is just as crucial as passenger safety in the tightly regulated aviation industry. Many airlines have policies regarding the edibility duration of food items, allowing crew members to consume items that are no longer suitable for passengers after a certain period. Therefore, many pilots opt to eat leftover meals from the premium cabins.
Although government bodies like the Federal Aviation Administration do not explicitly regulate that both pilots cannot eat the same meal to prevent food contamination-related illnesses, most airlines have their own protocols in place.
Providing catering services for commercial jets is a challenging task. Staff involved in this task must work diligently to ensure swift, efficient, and safe catering services for the aircraft.
Before any food is brought onto a plane, airlines conduct extensive research. Commercial airlines worldwide have developed extensive catering plans and curated menus as all in-flight food offerings are crucial to their brand image. Passengers often remember the food served aboard flights.
Even small details like the type of cutlery are essential for airlines. Many airlines have pioneered distinctive experiences in their catering plans, as these crucial details leave a lasting impression on consumers.
Airlines strive to tailor catering options based on passenger demands, offering a variety of meal choices onboard. First-class or business-class passengers are typically presented with multi-course meal options. Airlines like Delta Air Lines even provide destination-specific meals for their business-class passengers.
The typical sequence of catering services provided for premium cabins by airlines is as follows:
– Beverage service
– Appetizers: Usually salads
– Main course: Some airlines offer an immersive Spanish tapas-style dining experience
– Dessert: Usually ice cream
– Pre-landing snacks: Typically sweet or savory snacks
To reduce operational costs, airlines often outsource airport food catering to third-party companies. Regional restrictions pose challenges for airlines as some products may not be available in various parts of the world.
Before flight attendants serve meals, they have a series of tasks to complete. Renowned travel magazine “Travel+ Leisure” journalist Talia Avakian reported that since open flames for cooking are prohibited on commercial flights, all food items onboard are usually partially pre-cooked.
Avakian noted that the shelf-life of these food items is around 70 hours. The food is cooked until its core temperature reaches around 150 degrees Fahrenheit (65.6 degrees Celsius) and then passed through a spiral glass cooler on a conveyor belt. A dedicated hygiene team checks the temperature of these refrigerated items and labels all food items with barcodes indicating quality and temperature before storage. Chefs prepare meals eight hours before flight departure, with a shelf life of 72 hours for hot meals, but the team typically completes the task within 43 hours.
All meals in the economy class are pre-plated and pre-packaged. Once delivered onboard, flight attendants simply need to reheat them for serving to passengers. Commercial aircraft are equipped with a specialized type of oven for reheating meals, which can only reach a certain temperature as per regulations.
Compared to on the ground, passengers’ taste perceptions are significantly dulled due to the pressure and humidity levels in the cabin while flying. Therefore, airlines tend to add more seasoning to in-flight meals to enhance their flavors.
Nutritionist Alice Williams previously pointed out that the dry air in planes can also impair people’s sense of smell. Since smell greatly influences how people perceive food, a diminished sense of smell can make in-flight meals seem less appetizing.
Williams suggested selecting foods with bold flavors, as “flavor doesn’t change in the air.” She highlighted tomatoes as an excellent source of bold flavor, which is why many airlines offer complimentary tomato juice onboard.