Sunday, November 23, 2014
Inquirer Daily News

Airline food prepared in unsanitary kitchens?

Most of us don't have to worry whether a meal served to us by an airline was prepared in a large, institutional and unsanitary kitchen. For those who haven't flown since 2001, domestic coach passengers, and many in first class, don't get meals. But for those who do and international air travelers should be concerned about what USA Today found after asking the Food and Drug Administration for copies of airline-prep kitchen inspection reports. Read more about it here with a strong stomach.

Airline food prepared in unsanitary kitchens?

Most of us don't have to worry whether a meal served to us by an airline was prepared in a large, institutional and unsanitary kitchen. For those who haven't flown since 2001, domestic coach passengers, and many in first class, don't get meals. But for those who do and international air travelers should be concerned about what USA Today found after asking the Food and Drug Administration for copies of airline-prep kitchen inspection reports. Read more about it here with a strong stomach. 

Tom Belden
About this blog
Tom Belden has been reporting about Philadelphia International Airport and other air travel subjects for more than 20 years, writing columns for The Inquirer's Travel and Business sections. His reporting (with colleague Craig McCoy) on baggage handling problems in Philadelphia have been credited with helping to improve the system. His previous blog was called Road Warrior. He can reached at tbelden@phillynews.com. Reach Tom at tbelden@phillynews.com.

Tom Belden
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