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Corporate Flight Training launches food safety programme

Corporate Flight Training (CFT) has launched a food safety training programme for corporate flight attendants. The company’s director and founder, Yasmin Milner, developed the programme. A qualified food safety trainer for the Chartered Institute of Environmental Health and an aircrew trainer in the UK, Milner has spent the last 17 years working in the aviation industry as the chief flight attendant of a global corporation’s flight department, and serving dignitaries and royal families in the Middle East.

“A role involving food handling on the ground requires the completion of food safety training, yet corporate flight attendants are not required to be formally trained; this has the potential to risk illness to both passengers and crew,” said Milner. “Flight attendants are often tasked with balancing budgets, passenger requests and providing exemplary levels of service, while working on aircraft with inadequate chilled food storage and limited galley facilities. The level of expectation often is extremely high and the role itself can bring certain challenges, which I have experienced myself first-hand. The food safety programme provides flight attendants with the training, knowledge and certification to safely maintain such an important task.”

A group of flight attendants has already completed the food safety training programme. It is run in London but can also be delivered at client locations worldwide upon request. Highfield Awarding Body for Compliance (HABC) accredits the UK course, furnishing candidates with a recognised food safety qualification. The course aims to give participants a thorough understanding of food hygiene and safety, and also addresses the limitations of working in a corporate aviation environment and the specific challenges that corporate flight attendants face.

“It is my objective to work with the private aviation industry to have food safety training regulated as standard,” added Milner. “As an industry more emphasis is placed on the aesthetics of the food rather than the integrity of the actual food being served: this has to change.”

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